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In a small saucepan over medium heat, combine 0.5 cup packed light brown sugar and 2 tablespoons unsalted butter, stirring constantly until melted and sugar dissolves (about 2–3 minutes).
Remove the pan from heat and carefully stir in 0.25 cup heavy cream, 0.5 teaspoon vanilla extract, and a pinch of salt; whisk until smooth. Set aside to cool slightly.
In a medium bowl, combine 0.5 cup cold heavy cream, 2 tablespoons powdered sugar, and 0.25 teaspoon vanilla extract; beat on medium-high speed until soft peaks form.
Place four tall mugs on the counter. Divide the butterscotch syrup by spooning 1–2 tablespoons into the bottom of each glass, adjusting to taste.
Slowly pour one 12-ounce bottle of chilled cream soda into each glass, leaving room at the top for foam. Stir gently if needed.
Generously spoon the whipped cream topping over each drink.
Serve immediately and enjoy the frothy, sweet butterbeer!