Beat the cream cheese in a large mixing bowl until creamy and smooth. Add powdered sugar and vanilla extract, mixing until fully combined and fluffy.

Stir in caramel sauce, graham cracker crumbs, and crushed pretzels. Follow with melted unsalted butter, mixing until thoroughly combined.

Cover the bowl and chill for at least 45 minutes until firm.

Scoop out portions and roll them into bite-sized balls, placing them on a parchment-lined tray.

Roll each ball into the crushed pretzels until fully coated. Dip in melted chocolate if desired, allowing excess to drip off.

Drizzle caramel sauce and sprinkle with flaky sea salt before serving. Refrigerate for an additional 20-30 minutes.