With a standing or hand mixer, blend cream cheese and sweetened condensed milk.
Beat on medium high for 2 minutes.
Add ¾ cup Starbucks Cinnamon Dolce Coffee Creamer.
Add 1 teaspoon cinnamon.
Mix on lowest speed just until combined.
Add 12 oz. Cool Whip and fold in by hand or with the mixer on lowest speed.
Cover the bottom of a 9 x 9 inch pan with the cream cheese/Cool Whip mixture.
Add one layer of graham crackers.
Add a thick layer of cream cheese/Cool Whip mixture on top of the graham crackers.
Repeat the layering process until you have 3 or 4 layers of graham crackers, making sure a layer of cream cheese/Cool Whip is on top.
Cover pan loosely with foil.
Refrigerate a minimum of 6 hours. Overnight is best.
Before serving, dust the top of the cake with ground cinnamon.