In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the texture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to compact it evenly. Place in the fridge to set while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add in the powdered sugar and continue to mix until fully incorporated.

Mix in the vanilla extract and orange zest, ensuring everything is well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Pour the filling over the prepared crust and smooth the top.

Place it back in the fridge to set for at least 4 hours, or preferably overnight for best results.

In a saucepan, combine fresh cranberries, sugar, water, and orange juice. Bring to a boil over medium heat, stirring occasionally.

Cook until the cranberries burst and the mixture thickens for about 10 minutes. Remove from heat and allow to cool completely.

Once the cheesecake is set, pour the cooled cranberry topping over the filling. Spread it evenly for a beautiful finish.

Remove the cheesecake from the springform pan, slice, and serve chilled.