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Line bottom and sides of a 9x9-inch baking pan with parchment paper, leaving a 2-inch overhang on opposite sides; set aside.
Stir together graham cracker crumbs, melted butter, sugar, and ¼ teaspoon salt in a bowl until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
Whisk together sweetened condensed milk, key lime juice, lime zest, and remaining ¼ teaspoon salt in a large bowl until smooth.
Beat cream and confectioner's sugar in a separate large bowl with an electric mixer until stiff peaks form. Fold whipped cream into the lime mixture until fully combined.
Spread filling evenly over the crust. Cover and refrigerate until firm, at least 4 hours and up to overnight.
Lift chilled dessert from the pan using parchment overhang. Cut into 16 bars. Garnish with key lime slices and additional lime zest, if desired.