Take the bung out, clean it and the airlock and put them on the shelf until the ferment slows down. Then sanitize both and put them back in. Nothing is going to go in with that much coming out. You can clean up the carboy in a couple days.
That's some good krausen porn. Keep your airlock on but instead of the cap put a blowoff tube. Remember to keep everything you touch sanitized. Once activity slows replace the tube with the normal airlock and fill with cheap vodka or sanitizer. You should be good from there. What beer are you making and what yeast did you use?