In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to create the crust.

Place the crust in the refrigerator or freezer while preparing the filling so it can firm up slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps remaining. Add the sweetened condensed milk, lemonade concentrate, vanilla extract, and lemon zest. Continue mixing until the filling becomes smooth, creamy, and fully combined.

Gently fold the whipped topping into the lemon mixture using a spatula until light and fluffy. Be careful not to overmix so the filling stays airy and soft.

Pour the filling into the prepared graham cracker crust and spread evenly with a spatula. Smooth the top for a clean finish.

Cover the pie tightly and freeze for at least 6 hours, or overnight, until firm enough to slice easily.

Before serving, allow the pie to sit at room temperature for about 5 to 10 minutes for easier slicing. Top with whipped cream, lemon slices, fresh mint, and extra lemon zest if desired. Serve cold and enjoy.