Directions

1. Line a 8x8 cake pan with parchment paper, making it so that the sides overlap the top.
   
2. Combine crushed graham crackers and melted butter and press into cake pan, refrigerate while making the filling.
3. In a large mixing bowl, whisk whipping cream until soft peaks form and set aside.
   
4. In another large bowl, cream together cream cheese and powdered sugar.
5. Slowly add in lemonade starter and continue to mix until well combined. If you are adding food coloring, this is the time to add it.
6. Gently beat in whipping cream, avoid over beating, just beat on low until every thing is combined.
7. Pour filling into cake pan and smooth out the top.
   
8. Refrigerate for 2-3 hours before serving.