Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread half of the caramel sauce over the cooled crust. Pour the cream cheese mixture on top of the caramel layer and smooth the top with a spatula.

Drizzle the remaining caramel sauce over the cream cheese layer. Use a knife or toothpick to swirl the caramel into the filling for a marbled effect.

Refrigerate the pie for at least 4 hours or until set. For best results, chill overnight.

Before serving, garnish with chocolate shavings or additional whipped cream if desired.