Combine the crust ingredients by tossing lightly with a fork. press into the bottom and sides of a 9 inch pie pan. Chill to set the crumb up.
While the crust chills, whip the cream cheese and powdered sugar in a deep bowl.
Add the vanilla and salt and continue whipping until the mixture is completely smooth.
Add the caramel sauce and continue whipping until completely incorporated.
In another bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
Turn the filling into the chilled crumb crust and cool until set.
Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.