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Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed.
Press crumb mixture evenly into the bottom of a 9-inch springform pan.
Freeze until firm, 15 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes.
Add lime juice, zest, and vanilla. Beat 1 minute more.
In a separate bowl, whip cream to stiff peaks.
Gently fold into cream cheese mixture.
Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.