Preheat your oven to 350°F (175°C). Crush the graham crackers until fine, mix with melted butter and press firmly into a 9x13 inch baking dish. Bake for 10 minutes. Cool completely.

In a large bowl, beat together softened cream cheese and pumpkin puree until smooth. Add cinnamon, nutmeg, and vanilla extract. Mix until free of lumps, around 3-4 minutes.

Whip the heavy cream until soft peaks form, about 3-5 minutes. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.

Spread a layer of the pumpkin mixture over the cooled crust, then add a layer of whipped cream. Repeat until all ingredients are used, finishing with whipped cream on top.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow layers to set and flavors to meld.

Drizzle warm caramel sauce over the top just before serving. Slice and serve, optionally in individual jars.