Beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes, until completely smooth and fluffy with no lumps.

Add the partially thawed lemonade concentrate to the cream cheese and beat on medium speed until fully combined and creamy, scraping down the sides as needed.

Gently fold in the thawed whipped topping using a rubber spatula, using slow sweeping strokes to keep the mixture light and airy.

Pour the filling into the graham cracker crust and spread it into a smooth, even layer.

Cover the pie loosely with plastic wrap and freeze for at least 4 hours, or overnight, until completely firm.

Remove from the freezer 5 to 10 minutes before serving to soften slightly for easier slicing. Serve cold and enjoy.