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

Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.

Gradually mix in flour, baking powder, baking soda, and salt until just combined.

Fold in crushed graham crackers gently with a spatula.

Using a cookie scoop, portion out dough and roll into balls, then flatten to about ¾ inch thick. Place on baking sheets 2 inches apart.

Bake for 8-10 minutes until edges are golden brown but centers are soft. Cool on baking sheets for 5 minutes before transferring to wire racks.

For frosting, beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until light and fluffy.

In a saucepan, combine butter, brown sugar, whipping cream, and salt over medium heat. Boil for 5-7 minutes until thickened. Stir in vanilla and cool.

Drizzle caramel over the cooled cookies and let set for 20-30 minutes before serving.