In a large bowl, combine cream cheese and caramel, and whisk well until combined and completely smooth (if grainy, beat with an electric mixer until smooth).
Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Divide mixture evenly between 6 serving cups/dishes.
Before serving, top with caramel popcorn and a drizzle with caramel sauce.
Mousse will keep for 3 days in the fridge, covered with plastic wrap.