Butter a 9" deep pie pan well. Place a stainless steel or glass bowl in the fridge.

Crush the graham crackers in a food processor until finely ground into crumbs (skip this step if starting with crumbs already)

Stir together graham cracker crumbs and melted butter in a small saucepan for a few minutes over medium-low heat, just until you can smell the crumbs.

Place the crumbs in a bowl and add the sugars, salt, cinnamon, orange zest, and vanilla. The crumbs should be moistened and come together when you crush them in your hands.

Pour mixture into pie plate.  Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. You can also use your fingers to pat the crumbs down tightly around the bottom and sides.

Freeze for 20-30 minutes.

In a saucepan, combine cranberries, sugar, water, orange juice, lemon juice, and orange zest.

Cook over medium heat for 8–10 minutes, until the cranberries burst and the mixture becomes thick and jammy.

Set aside. In a small bowl, pour in the powdered gelatin. Mix in the cold water and let it sit to bloom and thicken for about five minutes. Set aside.

In the meantime, whip the cold heavy cream, sugar, and vanilla to firm, stiff peaks. Place the cranberry base in a bowl and fold in the whipped cream in three additions, folding in gently, being careful not to deflate the mixture. Do not overmix.

Pour the chiffon mixture into the chilled crust. Use an offset spatula to smooth the top. Refrigerate for at least six hours, but preferably overnight until fully set.

Decorate with whipped cream, sugared cranberries (optional), orange zest (optional), or white chocolate shavings (optional). Enjoy!