Grease a 9 x 13-inch baking dish with softened butter and set aside.

For the crust: In a medium bowl, toss together graham cracker crumbs, butter, and sugar until combined. Pour into the prepared baking dish and press down firmly into the bottom of the dish. Place in the freezer while you prepare the filling.

For the filling: In the chilled bowl of a stand mixer, beat 1 cup heavy cream with 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract until soft peaks form. Transfer to a smaller bowl and set aside.

Return bowl to stand mixer and beat together cream cheese, condensed milk, and granulated sugar until thick and well combined. Stir in orange zest, orange juice, and 1 teaspoon of pure vanilla extract. Gently fold in whipped cream without trying to deflate it.

Pour half of the mixture over chilled crust, spreading into an even layer. Return to the freezer for 15 minutes. Meanwhile, add orange food coloring (I used only a drop) to remaining filling and mix until evenly colored; refrigerate until the first layer is set. Pour remaining orange filling over top of bars and spread into an even layer. Cover with plastic wrap or aluminum foil and freeze until set; at least 4 hours or overnight. Overnight is best to let flavors develop.