In a large mixing bowl, beat 8 ounces of room temperature cream cheese until smooth and creamy, about 2 minutes. Gradually add in ¾ cup of powdered sugar and 1 teaspoon of orange zest, mixing on medium speed until well combined and fluffy.

Slowly incorporate 1 ½ cups of whole-berry cranberry sauce into the cream cheese mixture on low speed. Mix just until the ingredients are evenly blended.

Gently fold in 8 ounces of thawed whipped topping into the cranberry mixture using a spatula.

Carefully spread the creamy cranberry filling into the graham cracker crust, ensuring even distribution.

Place the filled pie in the refrigerator and let it chill for at least 2 hours, or ideally overnight.

Once set, slice the pie and serve chilled, garnishing with whipped topping and orange zest if desired.