In a large mixing bowl, combine the softened cream cheese, powdered sugar, and orange zest. Beat on medium speed for about 2-3 minutes until smooth and creamy.

Add the whole-berry cranberry sauce and mix on low speed until just combined, about 1 minute.

Gently fold in the whipped topping until fully incorporated.

Spread the mixture evenly into the prepared graham cracker crust and smooth the top.

Refrigerate for at least 2 hours or overnight to allow it to set.

Garnish with fresh cranberries or orange slices before serving.