1. Make the Salted Caramel Sauce:

• In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir gently to combine.
• Heat the mixture over medium heat until the sugar dissolves completely.
• Increase the heat to medium-high and allow the mixture to boil without stirring. Watch closely as the sugar turns a rich amber color, about 8–10 minutes.
• Remove from the heat and carefully pour in 3/4 cup of heavy cream (it will bubble vigorously).
• Stir in 3 tablespoons of butter, 1 teaspoon of sea salt, and 1 teaspoon of vanilla extract. Mix until smooth and let it cool to room temperature.

2. Prepare the Cream Cheese Filling:

• Beat the softened cream cheese and 1 cup granulated sugar in a mixing bowl until smooth and creamy.
• Add 3/4 cup heavy cream, a pinch of salt, and 1/2 teaspoon vanilla extract.
• Whip the mixture until it’s light and fluffy, creating a velvety cream cheese filling.

3. Assemble the Icebox Cake:

• Spread a thin layer of the cream cheese filling on the bottom of a 9×13-inch baking dish to act as the base.
• Arrange a single layer of Ritz crackers on top of the filling, covering the bottom of the dish.
• Spread 1/3 of the remaining cream cheese mixture over the crackers. Drizzle salted caramel sauce generously over the filling.
• Repeat the layers—Ritz crackers, cream cheese filling, and caramel—until you’ve completed three layers. Finish with a final layer of cream cheese filling on top.

4. Chill the Cake:

• Cover the baking dish tightly with plastic wrap.
• Refrigerate for at least 4 hours, but overnight is ideal for the flavors to meld and the layers to set.

5. Decorate and Serve:

• Top the icebox cake with whipped cream just before serving.
• Drizzle more salted caramel sauce over the top for a stunning presentation.
• Garnish with crushed Ritz crackers or a sprinkle of sea salt if desired.