In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.

Press the mixture firmly into the bottom of a greased 8x8-inch pan. Use the back of a spoon or the bottom of a measuring cup to ensure an even layer. Refrigerate for 15 minutes.

In a large mixing bowl, beat the softened cream cheese, caramel sauce, powdered sugar, and vanilla extract using a hand mixer or stand mixer. Blend until smooth and free of lumps.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three parts, being careful not to deflate the whipped cream.

Spread the cheesecake filling evenly over the chilled crust. Sprinkle the crushed Butterfinger candy bars evenly over the filling, pressing them lightly into the surface.

Drizzle additional caramel sauce over the top in a zigzag pattern for added decadence.

Refrigerate the assembled bars for at least 4 hours, or until the filling is firm and set.

Once set, lift the bars out of the pan using parchment paper or foil. Cut into squares or rectangles using a sharp knife, wiping the blade clean between cuts. Garnish with whipped cream if desired.