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

Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Add room temperature eggs and vanilla extract, mixing well until combined.

In a separate bowl, whisk together flour, salt, baking soda, and baking powder, then gradually incorporate into the wet ingredients.

Fold in graham cracker crumbs until evenly incorporated.

Using a cookie scoop, roll the dough into balls, then coat in graham cracker crumbs before placing on baking sheets.

Bake for 8-10 minutes until edges are golden; let cool on sheets for 5 minutes before transferring to a rack.

For the frosting, beat together cream cheese, butter, and vanilla until smooth, then add powdered sugar.

To make the salted caramel, combine brown sugar, whipping cream, butter, and salt in a saucepan, boil for 5-7 minutes until thickened.

Frost cookies and drizzle with warm salted caramel, allowing it to set for about 20-30 minutes.