Step 1: In a medium bowl, combine the graham cracker crumbs, melted butter, and optional granulated sugar. Mix until the crumbs are evenly moistened.
Step 2: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it well. Place the pan in the refrigerator to chill while you prepare the filling.
Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
Step 4: In a separate chilled bowl, beat the cold heavy whipping cream with powdered sugar until stiff peaks form. Be careful not to overbeat, as it can turn granular.
Step 5: To the cream cheese mixture, add the sweetened condensed milk, 1/2 cup of salted caramel sauce, vanilla extract, and 1/4 teaspoon of sea salt. Beat on low speed until just combined and smooth. Do not overmix.
Step 6: Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain. This keeps the filling light and airy.
Step 7: Pour the cheesecake filling over the chilled graham cracker crust in the springform pan. Use an offset spatula or the back of a spoon to smooth the top evenly.
Step 8: Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is completely set. The longer it chills, the firmer it will be.
Step 9: Once fully set, carefully remove the sides of the springform pan. Drizzle generously with additional salted caramel sauce and sprinkle with a pinch of sea salt for extra flair.
Step 10: Slice with a warm, sharp knife for clean cuts. Serve chilled and enjoy!