Prepare the Whipped Cream Filling

In a mixing bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form. Set aside.

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully combined.

Cook the Apples

In a medium saucepan over medium heat, cook the chopped apples with 1/4 cup caramel sauce, cinnamon, and nutmeg. Stir occasionally until the apples soften slightly, about 5–7 minutes. Remove from heat and let cool completely.

Assemble the Icebox Cake

Spread a thin layer of whipped cream mixture on the bottom of a 9x13-inch baking dish.

Place a layer of graham crackers on top, breaking them as needed to fit.

Spread a layer of the whipped cream mixture over the graham crackers, followed by a layer of caramel-coated apples. Drizzle with additional caramel sauce.

Repeat layers (graham crackers, whipped cream, apples, caramel) until the dish is full, finishing with a whipped cream layer on top.

Chill the Cake

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld.

Serve

Drizzle with extra caramel sauce before serving and garnish with additional apple slices or chopped nuts if desired.