Line the baking pan with parchment paper and in a mixing bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture looks like wet sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the sugar and continue beating until combined, and the mixture is fluffy.
In a separate bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, cloves, and salt until smooth. Gently fold this pumpkin mixture into the cream cheese batter until fully incorporated.
Pour the pumpkin filling over the prepared crust, spreading it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles and create a smooth top.
Spoon the caramel sauce in small dollops over the pumpkin filling. Use a toothpick or skewer to swirl the caramel into the filling to create a marbled effect.
Bake in a preheated oven at 325°F (160°C) for about 40 minutes, or until the edges are set and the center slightly jiggles when shaken. Let the bars cool completely in the pan on a wire rack.
In a chilled bowl, whip the heavy cream with powdered sugar, cinnamon, until stiff peaks form. Spread or pipe the cinnamon-spiced whipped cream over the cooled bars.
Slice into squares and serve, enjoying the combination of creamy, spiced pumpkin filling, crunchy crust, and swirl of caramel in each bite.
