Stir the sugar and graham cracker crumbs together.
Add the butter and mix well. Reserve 1/2 cup for the topping.
Press the rest into a 9×13 pan.
Combine the cream cheese, sugar in a mixer bowl. Beat until well combined.
Add pumpkin and Pumpkin Pie Spice to the mixer bowl and beat until combined.
Fold in whipped topping.
Spread pumpkin mixture onto graham cracker crust.
Drizzle caramel sauce over the top of the pumpkin.
Use a knife to swirl caramel into pumpkin fluff.
Sprinkle remaining crumbs over top of dessert.
Refrigerate 4 hours or over night.