Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the gingerbread cake mix with the required eggs and water according to the package instructions. Mix until just combined, ensuring there are no lumps. Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes.

Once the Gingerbread Poke Cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart. Generously drizzle sweet caramel sauce over the entire cake, ensuring it seeps into the holes and saturates the cake. Let the cake absorb the caramel for an additional 15 minutes before proceeding.

In a chilled mixing bowl, pour in the heavy cream and add the cinnamon and nutmeg. Using an electric mixer, beat the cream on medium-high speed until soft peaks form, about 3-4 minutes. Be careful not to overmix; stop as soon as you see stiff peaks.

Spread the whipped cream evenly over the caramel-soaked cake, covering all the holes. Generously sprinkle crushed gingersnap cookies over the whipped cream layer.

Cover the Gingerbread Poke Cake with plastic wrap and place it in the refrigerator for at least 2 hours, or overnight if preferred.