I have seen on many videos that before applying cream in between cake layers some put the sugar syrup. Why is the sugar syrup applied, won't the cake become soggy? and is it a must to put it?

It all depends of the kind of cake base that you are working with. If you are working with a very moist/box cake base, I'll totally discourage you to add more moisture. But If you are working with a fatless base, like a sponge cake... sure, you need moisture and the cake will not get soggy. The syrup is also used to infuse certain flavors, fruits, spirits into the cake. The basic moistening syrup is simple syrup, the same weight in water and sugar.

I use a special extended box mix recipe and have never used any simple syrup   My cakes are moist & tasty w/o that addition   As the other poster said it depends on the recipe used   

Thank you so much ladies

I agree with both ladies.  Personally, I never use syrup because both my scratch recipes and kakeladi's Original WASC recipe are very moist.

https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

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Sugar syrup is a nice thing to keep in the fridge.  Put it in iced tea, Put it in mixed drinks. put it on cupcakes which dry out so easily. put it on layers of cakes.  very handy stuff.

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