Prepare an 8x8 inch glass baking dish by lining it thoroughly with plastic wrap, ensuring the wrap extends over the sides for easy removal later. Set aside.

In a large mixing bowl, combine the cream cheese and granulated sugar. Stir until smooth. Add the heavy cream, salt, and vanilla extract. Whip the mixture until thick and fluffy, about 3 minutes.

For the Salted Caramel Sauce: In a small saucepan over medium heat, combine the granulated sugar and water. Let the sugar melt completely, swirling the pan gently until it turns amber in color.

Whisk in the sea salt, followed by the heavy cream. Be careful as the mixture may bubble vigorously. Continue whisking until smooth. Add the butter and vanilla extract, stirring until fully incorporated. Set aside to cool.

To assemble the cake: Place 16 Ritz Crackers at the base of the prepared dish, arranging them in three straight lines. Spread 1/3 of the cream cheese mixture over the crackers.

Drizzle 1/3 cup of the salted caramel sauce over the cream cheese layer. Repeat this process for two more layers: crackers, cream cheese mixture, and caramel sauce.

After completing the third layer, spread the remaining cream cheese mixture on top.

Cover the dish and refrigerate for at least 12 hours or overnight.

When ready to serve, garnish with whipped cream and drizzle additional caramel sauce over each serving.

Slice and enjoy your delicious Ritz Cracker Salted Caramel Icebox Cake!