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Beat heavy cream, apple pie spice, and 3 tablespoons of the caramel sauce with an electric mixer on medium speed until stiff peaks form, about 2 minutes; set aside.
Crush 6 of the graham cracker squares in a medium bowl; set aside.
Spread ⅓ cup of the whipped cream on a long platter in an 8-inch-long and 3-inch-thick line.
Working with one cracker at a time, spread about 1 tablespoon of the whipped cream to cover one side of the cracker.
Dollop with about 1 teaspoon of the apple jelly and stand vertically on the prepared platter.
Repeat with remaining crackers, pressing each cracker against the previous one to create a log.
Frost top and sides of log with remaining whipped cream mixture.
Insert several toothpicks into log and cover with a large bowl; refrigerate for at least 6 hours or up to 8 hours.
Drizzle chilled log with remaining 1 tablespoon caramel sauce.
Press reserved crushed graham crackers gently around sides of the cake.
Slice on a diagonal to see all the layers.