In a large bowl stir together graham cracker crumbs, sugar, and melted butter.Transfer to a greased 9x13-inch baking dish. Pat it down gently in an even layer.Refrigerate until needed.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until mixed. Add Cool Whip and stir in.Spread cream cheese layer over crust, spreading it all the way to the edges to completely cover crust.
In a large bowl, whisk together pudding mix and half-and-half until starting to thicken.Whisk in pumpkin and Cool Whip. Spread over cream cheese layer.Refrigerate at least 30 minutes and up to 24 hours.
Spread Cool Whip on top. Sprinkle with toffee bits and drizzle with caramel sauce.Cut into squares and serve.
Notes
Make sure you use instant vanilla pudding and not the kind that needs to be cooked.Nutritional info is provided as an estimate only and will vary based on brands of products used.