Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and refrigerate.
Dissolve lemon Jell-O in boiling water. Let cool to room temperature.
Whip the chilled evaporated milk until it becomes light, airy, and doubles in volume.
In another bowl, blend cream cheese, powdered sugar, and vanilla until smooth.
Combine the whipped milk with the cooled Jell-O and fold into the cream cheese mixture.
Pour over the crust and smooth the top.
Refrigerate for at least 4 hours, preferably overnight.
