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

In a large mixing bowl, cream together 1 cup of softened butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar for about 2-3 minutes until light and fluffy.

Add 2 large eggs and 2 teaspoons of vanilla extract, mixing until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of baking soda, and ½ teaspoon of baking powder until mixed.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Slowly fold in 1 cup of crushed graham crackers until evenly dispersed.

Using a cookie scoop or your hands, form 2-inch balls of cookie dough and roll in additional crushed graham cracker crumbs.

Flatten the balls slightly to about ¾ inch thick and place them on the prepared baking sheets.

Bake for 8-10 minutes until slightly golden around the edges, then let cool on the baking sheet for 5 minutes.

Prepare the frosting by beating together 8 oz of softened cream cheese, ½ cup of softened butter, and 1 teaspoon of vanilla extract.

Gradually mix in 2 cups of powdered sugar until fluffy.

In a saucepan, combine ½ cup of brown sugar, ¼ cup of butter, and ¼ cup of whipping cream over medium heat.

Cook while stirring for about 5-7 minutes until the mixture thickens. Remove from heat and stir in a pinch of salt and 1 teaspoon of vanilla extract.

Drizzle the cooled caramel sauce over the cookies once they are completely cooled.