Line a 9x9 inch square pan with parchment paper, leaving enough overhang to lift out the bars later.

In a small bowl, combine graham cracker crumbs, brown sugar, and salt. Drizzle in the melted butter and mix until crumbly.

Pack the mixture into the lined pan to create a crust, then freeze while preparing the filling.

Beat heavy cream with confectioner’s sugar and a pinch of vanilla until stiff peaks form. Place in the fridge.

In a microwave-safe bowl, combine gelatin and 1/4 cup of orange juice and let it bloom for 5 minutes.

Blend cream cheese, sweetened condensed milk, remaining orange juice, lemon juice, and 1 1/2 teaspoons of vanilla until smooth.

Heat gelatin in the microwave until melted, then stir into the cream mixture while blending until well combined.

Fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour half of the filling over the crust, smoothing it out, then freeze until it just begins to set, about 15 minutes.

To the remaining filling, add orange and lemon zest and optional food coloring, fold together, then pour over the first layer.

Spread evenly and refrigerate until set, at least 4 hours or overnight.

Lift the bars out using the parchment overhang, slice into quarters, and top with whipped cream and an orange slice if desired.