Mix all crushed shortbread cookies, melted butter, and granulated sugar (if using) in a medium bowl. After it is well combined, press firmly into the bottom and barely up the sides of an 8-inch pie plate. (A 9-inch plate can be used, but the crust will be thinner.) Set aside.

In a large bowl, beat the softened cream cheese, caramel dessert topping, and McCormick Pure Vanilla Extract with an electric mixer on medium speed until the mixture is smooth.

Gradually beat in the heavy cream, mixing just until it is blended.

Increase the mixer speed to medium-high and beat for 2 minutes or until the filling becomes light and fluffy. Carefully spoon this creamy mixture into the prepared shortbread crust.

If desired, spread a layer of whipped topping over the caramel filling.

Refrigerate the pie for at least 3 hours, or until it is completely set.

When ready to serve, drizzle with additional caramel topping and sprinkle with the reserved shortbread crumbs.

Store any leftover pie covered in the refrigerator.