Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Refrigerate the crust for at least 30 minutes to set, or bake at 375°F (190°C) for 8-10 minutes for a firmer crust. Allow to cool completely.

Make the Filling:

In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.

Gradually add the sweetened condensed milk and continue beating until smooth.

Add the lemonade concentrate, lemon zest, and lemon juice (if using). Beat on low speed until everything is well combined.

Pour the filling into the cooled crust and smooth the top with a spatula.

Chill the Pie:

Refrigerate the pie for at least 4 hours, or until firm. Overnight is best for the flavors to meld and the filling to set properly.

Prepare the Whipped Cream Topping:

In a cold mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.

Spread or pipe the whipped cream over the chilled pie before serving.

Garnish and Serve:

Garnish with lemon slices and mint leaves if desired.

Slice and serve chilled.