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Make the crust: Preheat oven to 375°F. Place crackers in a zip-top bag and crush with a rolling pin or wooden spoon until fine crumbs form; transfer to a bowl. Add sugar and butter and stir until evenly coated. Press into the bottom and up the sides of a standard 9-inch glass pie plate. Chill until firm, at least 30 minutes and up to 2 days. Bake until golden brown, 15 to 20 minutes; cool completely.
Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Add egg yolks, grapefruit juice, lemon juice, and food coloring and whisk to combine. Cook over low heat, stirring constantly, until shimmering and thickened, 17 to 20 minutes. Strain through a fine-mesh strainer into a bowl. Stir in butter until melted. Transfer to pie crust and chill until firm, at least 3 hours and up to 1 day.
Make the whipped cream and assemble: Beat cream, sugar, vanilla, and salt on medium-high speed with an electric mixer until soft peaks form, 1 to 2 minutes. Spoon whipped cream over pie and garnish with zest.