In a medium bowl, combine the graham cracker crumbs with melted butter until resembles wet sand. Reserve ½ cup for layering and press remaining mixture into the trifle dish.

Chill your mixing bowl and beaters, then whip the heavy whipping cream until stiff peaks form, about 3–5 minutes. Set aside.

In another bowl, beat cream cheese until smooth, then gradually blend in powdered sugar, lime juice, zest, and vanilla until creamy.

Gently fold the whipped cream into the cream cheese mixture in two or three additions to keep it fluffy.

Layer half of the lime filling over the crust, sprinkle reserved crumbs, then add the rest of the filling and top with crumbs and extra lime zest.

Cover with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and filling to firm up.