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

Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, then add the eggs and vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and crushed graham crackers, then gradually mix into the wet ingredients.

Portion dough with a cookie scoop, shape into balls, flatten slightly, and roll in extra crushed graham crackers before placing on the baking sheets.

Bake for 8-10 minutes and let cool for 5 minutes on the baking sheets before transferring to a wire rack.

Beat together cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract until fluffy.

In a saucepan, combine brown sugar, butter, heavy whipping cream, and salt; stir continuously until thick, then stir in vanilla extract.

Drizzle the warm caramel sauce over the frosted cookies and let set for 20-30 minutes.