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

In a stand mixer, combine softened butter, granulated sugar, brown sugar, and vanilla extract. Cream together on medium speed until light and fluffy, about 3-5 minutes.

Add the eggs to the creamed mixture one at a time, mixing well after each addition.

In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined.

Fold in the crushed graham crackers into the dough using a spatula.

Using a 2-inch cookie scoop, portion out the dough and roll each scoop in the remaining graham cracker crumbs. Flatten them to about ¾ inch thick.

Bake the cookies for 8-10 minutes, or until edges are golden brown.

Let the cookies rest on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, cream together the softened cream cheese, additional butter, and vanilla extract until smooth and fluffy.

Gradually add the powdered sugar, mixing until well incorporated.

Once the cookies are cooled, pipe the cream cheese frosting onto each cookie.

In a medium saucepan, combine additional butter, brown sugar, whipping cream, and salt over medium heat. Stir continuously and bring to a gentle boil.

Allow the caramel to cool slightly before drizzling it atop the frosted cookies.