Gingerbread Icebox Cupcakes

1. Using an electric hand mixer or a stand mixer, combine the cream, sugar, and vanilla. Whip until thick.
2. Prepare 12 jumbo cupcake liners and place a gingersnap in the bottom of each. Top the cookie with a spoonful of whipped cream then layer with a second cookie. Repeat until each cupcake liner has four cookies topped with cream. Sprinkle with cinnamon.
3. Refrigerate overnight or for at least 6 hours. When the cupcakes are ready, they will be easy to slice and have a cake-like texture.

Salted Caramel Sugar Topping

1. To make the Salted Caramel Sugar, line a baking sheet with parchment paper.
2. Pour 3/4 cup sugar into a heavy bottomed pan and spread evenly. Heat over medium-low heat, watching constantly and carefully.
3. The sugar will begin to liquefy along the edges first. Watch it carefully as it liquefies, using a high heat spatula to break up any clumps. When it has liquefied completely and resembles a shiny penny in color, remove from heat. Temperature should be 340-350°F.
4. Pour evenly onto the prepared parchment paper and sprinkle generously with sea salt flakes.
5. The sugar will have hardened in about 5 minutes, at which point you can crush it up and sprinkle it on top of the cupcakes.