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Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides.
Chill in the refrigerator while making the filling. At this point, you could also bake your crust in a 350F oven for 10 minutes if you prefer a crunchier crust
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract (if using). Mix until fully combined and silky smooth. Pour the filling into the chilled crust (or cooled down crust if baked) and spread evenly.
Cover and refrigerate for at least 4 hours (or overnight) until set.
Garnish with whipped cream, lemon slices, and extra zest if desired. Slice and enjoy your refreshing, creamy no-bake lemon pie!