In a medium-sized bowl, combine graham cracker crumbs with melted unsalted butter. Stir until fully incorporated, then press into the bottom of a springform pan.

In a large mixing bowl, beat softened cream cheese and powdered sugar on medium speed until smooth and creamy, about 2-3 minutes.

Mix in the zest of 2 oranges and fresh orange juice into the cream cheese mixture, beating on low until well combined.

In a separate bowl, whip cold heavy whipping cream on high speed until soft peaks form, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain the airy texture.

Pour the orange cream filling onto the prepared graham cracker crust. Spread evenly and smooth the top.

Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, until set.