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

In a stand mixer, beat softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).

Add room temperature eggs and vanilla extract, mixing until smooth.

In a separate bowl, whisk together all-purpose flour, crushed graham crackers, baking powder, baking soda, and sea salt. Gradually add to the wet mixture, mixing until just combined.

Use a cookie scoop to portion the dough and roll in extra crushed graham crackers. Flatten slightly and space 2 inches apart on baking sheets.

Bake for 8-10 minutes until golden at the edges and slightly underbaked in the center. Cool on sheets for 5 minutes before transferring to wire racks.

In a mixing bowl, combine softened butter and cream cheese, beating until smooth. Gradually incorporate powdered sugar and vanilla extract until fluffy.

For the caramel, combine brown sugar, butter, heavy whipping cream, and sea salt in a saucepan over medium heat. Stir continuously until thickened (5-7 minutes), then stir in vanilla extract.

Once cookies are cooled, pipe cream cheese frosting on top and drizzle with warm caramel before serving.