1. Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand.

2. Press the crust mixture firmly into the bottom of a 9 inch springform pan and chill it while you prepare the filling.

3. Beat the softened cream cheese in a large bowl until completely smooth.

4. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt, then beat until creamy and evenly combined.

5. In a separate bowl, whip the heavy cream until stiff peaks form.

6. Gently fold the whipped cream into the pumpkin cream cheese mixture until no streaks remain.

7. Spread the filling evenly over the chilled crust and smooth the top.

8. Cover and refrigerate for at least 6 hours or overnight until fully set.

9. Remove from the pan, top with whipped cream, caramel sauce, and crushed graham crackers, then slice and serve chilled.