In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Pour the crumbs into the bottom of a 9-inch springform pan. Press the crumbs into an even layer on the bottom and about 1 inch up the sides. Place in the freezer to chill while making the filling.
In the bowl of a stand mixer, add the cream cheese and lemonade concentrate. Blend until fully combined and smooth. Set aside.
In another bowl of a stand mixer, add the heavy cream and powdered sugar. Whisk until soft peaks form.
Gently fold the whipped cream in batches into the cream cheese mixture. When fully combined, pour the filling into the crust and spread evenly. Freeze for 4 hours or overnight.
To serve, let the pie sit at room temperature for 10 minutes. Garnish with fresh lemon slices. Alternatively, the pie can be sliced and served frozen.