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

In a mixing bowl, combine ¾ cup softened butter with ⅓ cup granulated sugar and ⅓ cup brown sugar. Beat until light and fluffy, about 2-3 minutes.

Add 2 eggs and 2 tsp vanilla extract to the mixture and mix on low speed until combined.

Gradually add 1½ cups flour, ½ tsp salt, ¼ tsp baking soda, and ½ tsp baking powder. Mix until just combined.

Fold in 1½ cups crushed graham crackers with a spatula until thick and doughy.

Portion out the dough using a 2-inch cookie scoop and roll each in ½ cup crushed graham crackers. Flatten each ball to about ¾ inch thick.

Bake for 8-10 minutes or until the edges are slightly golden. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Beat together 8 oz cream cheese, 8 oz butter, and 2 tsp vanilla until smooth. Gradually add 2½ cups powdered sugar, mixing until thick.

In a saucepan, heat 5 tbsp butter, 1¼ cups brown sugar, ½ cup whipping cream, and ¼ tsp salt until boiling, stirring for 5-7 minutes. Stir in 1 tbsp vanilla after removing from heat.

Once cookies are cooled, frost each with cream cheese frosting, and drizzle warm caramel over the top.

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