Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a large mixing bowl, combine the gingerbread cake mix with the ingredients specified on the package, usually water, oil, and eggs. Mix until well blended, then pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake is out of the oven, allow it to cool in the pan for about 10 minutes. Carefully use a fork to poke holes all over the top of the warm gingerbread cake; aim for about every inch apart.

Drizzle the caramel sauce generously over the warm cake, ensuring it fills the holes you poked. Allow the caramel to soak in for about 10 minutes.

In a mixing bowl, pour in the heavy cream and add the cinnamon and nutmeg. Whip the cream on medium speed until stiff peaks form, which usually takes about 3-5 minutes.

Once the whipped cream is ready, spread it evenly over the caramel-soaked cake, covering it generously.

Finally, sprinkle the crushed gingersnap cookies over the whipped cream layer for added crunch and flavor. Allow the cake to chill in the refrigerator for at least 30 minutes before serving.