Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
Combine the graham cracker crumbs and sugar in a mixing bowl. Pour in the melted butter and stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared pan to form a firm crust. Bake for 10 minutes until lightly golden.
While the crust bakes, beat the softened cream cheese and sugar in a large bowl until smooth and creamy, about 2-3 minutes.
Add the pumpkin, eggs, vanilla, and sour cream to the cream cheese mixture. Mix until well combined and smooth.
Pour the pumpkin filling over the baked crust, smoothing the surface with a spatula.
Dot the surface of the filling with small spoonfuls of caramel sauce. Use a toothpick or skewer to gently swirl the caramel into the pumpkin filling, creating a marbled effect.
Bake the assembled bars for 40 minutes, or until the edges are set and a toothpick inserted near the center comes out clean.
Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set.
Using the parchment overhang, lift the bars from the pan. Slice into squares and serve chilled or at room temperature.
