Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a stand mixer, combine softened butter, granulated sugar, and brown sugar. Beat until light and fluffy.

Add room temperature eggs and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together all-purpose flour, salt, baking soda, and baking powder. Gradually mix into wet ingredients.

Gently fold in crushed graham crackers until evenly distributed.

Using a cookie scoop, portion dough and roll in graham cracker crumbs. Place them on prepared baking sheets.

Bake for 8-10 minutes until edges are golden brown. Cool on sheets for 5 minutes before transferring to wire racks.

Prepare the frosting by creaming together cream cheese and unsalted butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.

Frost cooled cookies with cream cheese frosting using a piping bag or knife.

To make caramel, combine butter, brown sugar, and whipping cream in a saucepan. Cook while stirring for 5-7 minutes until thickened. Stir in vanilla and salt.

Drizzle caramel over frosted cookies. Allow to set before serving.