Combine crushed graham crackers and melted butter in a medium bowl until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass.
Chill the prepared crust in the refrigerator for at least 30 minutes to firm up properly.
Whisk the cream cheese and powdered sugar in a large mixing bowl until perfectly smooth and free of lumps.
Incorporate the fresh lime juice and lime zest into the cream cheese mixture, ensuring even distribution.
Whip the cold heavy cream in a separate chilled bowl until stiff peaks form.
Gently fold the whipped cream into the lime-cream cheese base until fully combined.
Pour the filling into the chilled crust and smooth the top with a spatula.
Refrigerate for at least 3.5 hours before serving to ensure the filling sets firmly.