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Start by making the graham cracker crust by preparing a 9x13-inch pan with parchment paper and preheating oven to to 350°F (175°C).
In a large mixing bowl, mix together the graham cracker crumbs, sugar, and salt until evenly combined.
Transfer the mixture into the prepared pan and firmly press into an even layer in the bottom of the pan.
Bake for 10-12 minutes and allow to cool completely before adding the filling.
In a large mixing bowl, beat the cream cheese until completely smooth.
Mix in the sweetened condensed milk until silky.
Add the Greek yogurt, vanilla bean paste, salt, lime zest, and lastly the key lime juice.
Mix until smooth and fully incorporated.
In a separate bowl, beat the heavy cream and powdered sugar until medium peaks form.
Gently fold the whipped cream into the key lime mixture until no streaks remain.
Spread evenly onto the cooled crust, cover and refrigerate overnight before slicing into squares.
For the cleanest slices, wipe your knife between each cut.
Store covered in the refrigerator.
Enjoy within 2 days, the graham cracker crust will naturally soften after about 48 hours as it absorbs moisture from the mousse.