In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form a solid crust. Chill in the refrigerator for about 20 minutes.

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.

Add the dulce de leche, granulated sugar, vanilla extract, and a pinch of salt to the beaten cream cheese. Mix on low speed until well combined.

In another bowl, whip the heavy cream until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the dulce de leche mixture with a spatula.

Remove the chilled crust from the refrigerator and pour the filling into the crust. Smooth the top and tap the pan to release trapped air bubbles.

Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, or ideally overnight.

Before serving, gently warm some dulce de leche in the microwave and drizzle over the cheesecake. Optionally, sprinkle chopped nuts and a pinch of flaky sea salt on top.