In a bowl, mix together graham cracker crumbs and melted butter. Pour into a 8X8 spring pan and press down with a flat bottomed cup. If the mixture sticks to the bottom of the cup, wrap in parchment paper. Once graham crackers are pressed down, place the pan into fridge for 15 minutes.
In a bowl, use a hand or stand mixer to beat together the cream cheese, sugar, vanilla, lime juice, and lime zest until smooth. In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Pour cream cheese mixture over chilled graham cracker crust and place pan bake into the fridge, ideally over night or for at least 5 hours.
Remove and garnish with whip cream and lime wedges! Enjoy!
