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

Cream together the softened butter, granulated sugar, and brown sugar using a hand mixer on medium speed until light and fluffy, about 3-5 minutes.

Add the eggs one at a time along with the vanilla extract, mixing until fully incorporated.

Gradually add in the all-purpose flour, salt, baking soda, and baking powder, mixing just until combined.

Fold in the crushed graham crackers.

Using a 2-inch cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Roll each portion in the remaining graham cracker crumbs, then flatten them slightly to about ¾ inch thick.

Bake one sheet at a time for 8-10 minutes, or until the edges are golden brown and the centers look set.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

For the frosting, beat together softened cream cheese, butter, and vanilla extract until smooth.

Gradually add powdered sugar, mixing on low speed until combined, then increase to medium speed until fluffy.

For the caramel sauce, combine butter, brown sugar, whipping cream, and salt in a saucepan over medium heat.

Bring to a gentle boil, stirring constantly for about 5-7 minutes until thickened.

Stir in the vanilla extract and let cool slightly.

Frost each cookie with cream cheese frosting and drizzle with caramel sauce.

Allow the caramel to set for 20-30 minutes before serving.