Instructions

1. Line a 9-by-13-inch baking dish with parchment paper. Combine the graham crackers and granulated sugar in a bowl. Slowly pour in the melted butter and mix well. Transfer to the baking dish. Using a measuring cup, press the crumbs into the bottom of the pan in an even layer. Place in the freezer for 20 minutes. 
2. Beat the cream cheese with a mixer. Scrape down the sides of the bowl, then add the powdered sugar and beat until very smooth, scraping the sides and bottom of the bowl as needed.
3. Add the Cool Whip to the cream cheese mixture.
4. Transfer half of the cheesecake mixture to a separate bowl. Add the orange zest, juice and extract and the food coloring to one bowl. Stir gently until just combined. Add the vanilla extract to the other bowl and stir gently to combine. 
5. Remove the crust from the freezer and add the vanilla cheesecake batter. Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Loosen the cheesecake from the pan and cut into squares.