1. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press 2/3 of the mixture into the bottom of a 9×13-inch dish to form the crust.

2. In a separate bowl, dissolve lemon gelatin in boiling water. Let it cool slightly but not set.

3. In a large bowl, beat cream cheese, sugar, and vanilla until smooth.

4. In another chilled bowl, whip evaporated milk until fluffy (this may take several minutes).

5. Gradually add the cooled gelatin to the cream cheese mixture, then gently fold in the whipped evaporated milk.

6. Pour the mixture over the prepared crust and sprinkle the remaining graham crumbs on top.

7. Refrigerate for at least 4 hours or overnight until firm.

8. Slice and serve chilled.