Step 1: Make the Cookie Base

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Add the eggs and vanilla extract, mixing until well combined.
• Gradually add the flour, salt, baking powder, and baking soda. Mix until just incorporated.
• Stir in 1 1/2 cups of the crushed graham crackers.
• Scoop the dough using a 2-inch cookie scoop, roll each ball in the remaining crushed graham crackers, and place them on the prepared baking sheets.
• Flatten the cookies slightly to about 3/4 inch thick.
• Bake for 8-10 minutes, or until the edges are lightly golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Cream Cheese Frosting

• In a medium bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth.
• Gradually add the powdered sugar and beat until light and fluffy.
• Transfer the frosting to a piping bag fitted with a round tip.

Step 3: Make the Caramel Topping

• In a small saucepan, combine the butter, brown sugar, whipping cream, and salt. Heat over medium heat, stirring constantly.
• Bring the mixture to a boil and cook for 5-7 minutes, or until the caramel thickens slightly.
• Remove from heat, stir in the vanilla extract, and let cool for 15-20 minutes.

Step 4: Assemble the Cookies

• Pipe the cream cheese frosting in a circular motion onto each cooled cookie, starting from the center and working outward.
• Drizzle the cooled caramel sauce over the top of the frosting using a spoon.
• Let the caramel set for 20-30 minutes before serving.