In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan.

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

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Pour half of the cream cheese mixture into the crust, then drizzle half of the chocolate ganache and half of the caramel sauce. Repeat with the remaining mixtures.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, slice and drizzle additional caramel and chocolate ganache over each slice if desired.