In a medium bowl, combine pretzel crumbs, melted unsalted butter, and granulated sugar. Stir until fully mixed. Press this mixture into the bottom of a greased 9x9-inch dish.

Drizzle caramel sauce evenly over the crust. Spread it out gently and sprinkle sea salt over it.

Whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Spread the whipped cream mixture over the caramel layer, smoothing it out for an even finish.

Cover the dish and refrigerate for at least 2 hours or until fully set.

Cut the bars into squares and serve cold.