Prepare the salted caramel sauce: In a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring occasionally until it reaches a deep amber color. Add 6 tablespoons of room temperature unsalted butter and stir until fully combined. Slowly pour in 1/2 cup warmed heavy cream while whisking continuously, then stir in 1/2 teaspoon sea salt. Set the caramel aside and allow it to cool completely.

Make the cream layer: In a mixing bowl, beat 8 oz softened cream cheese until smooth. Add 1 cup powdered sugar and 1 teaspoon pure vanilla extract, mixing until the mixture is light and creamy.

In a separate bowl, whip 2 cups cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care to retain the airy texture.

Assemble the cake: In your serving dish, arrange a single layer of Ritz crackers, breaking some as needed to cover gaps. Spread a layer of the cream mixture over the crackers and drizzle with a portion of the cooled caramel sauce. Repeat the layering process until all the ingredients are used, finishing with a final cream layer on top. Garnish with extra crushed Ritz crumbs, an additional drizzle of caramel, and a few flakes of sea salt.

Chill and serve: Cover the assembled icebox cake and refrigerate for at least 6-8 hours, or overnight, until the crackers soften into cake-like layers. Slice and serve chilled.