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Preheat the oven to 350 degrees F (175 degrees C).
Place graham cracker crumbs, butter, and confectioners' sugar in a medium bowl; mix well to combine and press into the bottom of a 10-inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
Dissolve lemon gelatin in boiling water. Let cool until thick, but not set.
Beat cream cheese, white sugar, and vanilla together in a bowl until smooth. Set aside.
Whip evaporated milk in a separate bowl until thick and stiff peaks form. Pour in cooled lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.