Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter in a medium bowl. Press the crust into an even ¼-inch layer on the prepared baking sheet. Bake until golden around the edges, 8-10 minutes. Remove from the oven, and allow to cool completely. Once cooled, break up into small pieces.

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and place in the refrigerator.

Return bowl to mixer and switch whisk attachment out for paddle attachment. Beat the cream cheese until smooth and creamy. Add about half a can of the sweetened condensed milk, and beat on medium until smooth and combined. Add the rest of the sweetened condensed milk, beating until smooth. Add the lime juice and zest, and beat on low to prevent lime juice from splashing out. Once incorporated, beat mixture until completely smooth.

Add about a third of the whipped cream, beating until just combined. Remove bowl from mixer and use a rubber spatula to fold in the rest of the whipped cream.

Place an even layer of angel food cake cubes into the bottom of a large trifle dish or bowl. Spoon half of the filling on top, spreading evenly. Sprinkle half of the graham cracker crumbles evenly over the filling.

Repeat steps with the remaining cake, filling, and crumbles. Refrigerate trifle for at least 4 hours.

If desired, decorate trifle with freshly-whipped cream and slices of lime. Scoop, serve, and enjoy!