1. Mix the graham cracker crumbs, brown sugar, and melted butter in a bowl until the texture looks like wet sand.

2. Press the crust mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan. Chill for 20 minutes.

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

4. Add the pumpkin purée, powdered sugar, vanilla extract, and pumpkin pie spice. Beat until creamy and fully combined.

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

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

7. Spoon the filling over the chilled crust and smooth the top with a spatula.

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

9. Before serving, top with whipped cream and drizzle with caramel sauce.

10. Slice and serve chilled.