In a large bowl, mix graham cracker crumbs, sugar, ground cinnamon, and melted butter until the crust forms. Spray a 9-inch spring-form pan with non-stick baking spray.

Add graham cracker crumbs to the bottom of the pan. Press the graham cracker crumbs evenly to the bottom and sides of the pan. Place the pie crust in the refrigerator.

In a small saucepan, boil 0.67 cup of water. In a large bowl, add boiling water and gelatin powder. Add ice cubes to cool down the jello mixture and whisk until completely dissolved and foamy.

Let the gelatin mixture sit for 10-15 minutes in the refrigerator to thicken slightly before adding the Cool Whip.

Add Cool Whip topping to the gelatin mixture and whisk together until light and fluffy. Stir in orange slices.

Add orange pie filling to the pie crust. Refrigerate for at least 8 hours or overnight for best results.