Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes, then set aside to cool slightly.
In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and dulce de leche until fully combined.
Pour the cheesecake filling over the crust and spread it evenly.
Bake for 35-40 minutes, or until the center is set and the edges are lightly golden. Allow the cheesecake to cool completely in the pan.
In a small bowl, mix the dulce de leche and heavy cream until smooth. Drizzle over the cooled cheesecake.
Refrigerate for at least 2 hours before cutting into bars.
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