In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press two-thirds of the mixture firmly into the bottom of a 9×13-inch dish. Chill while you prepare the filling.

In a separate bowl, dissolve the lemon gelatin in a cup of boiling water. Stir until fully dissolved, then let it cool to room temperature.

Using a hand or stand mixer, whip the chilled evaporated milk until soft peaks form. Keep it chilled.

In a large bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy. Add the cooled gelatin mixture, lemon juice, and vanilla extract, mixing well.

Gently fold in the whipped evaporated milk into the cream cheese mixture in batches to maintain lightness.

Pour the creamy filling over the chilled graham cracker crust and smooth the top. Sprinkle the reserved graham cracker crumbs evenly over the surface.

Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.

Once set, slice the cheesecake into squares and serve chilled.