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

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the eggs and vanilla extract, mixing until fully combined, about 1 minute.

Gradually add the all-purpose flour, baking powder, baking soda, and salt; mix on low speed just until combined, about 30 seconds.

Fold in the crushed graham crackers gently using a spatula without overworking the dough.

Using a 2-inch cookie scoop, form balls of dough, roll them in crushed graham crackers, and flatten to ¾-inch thick before placing on the baking sheets.

Bake one baking sheet in the preheated oven for 8-10 minutes until edges are golden brown and centers remain soft.

Let the baked cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Beat the cream cheese, softened butter, and vanilla in a separate bowl until smooth, then gradually add powdered sugar and mix until fluffy.

In a saucepan, combine the butter, brown sugar, whipping cream, and salt; bring to a gentle boil over medium heat while stirring for 5-7 minutes until thickened. Stir in vanilla and let cool slightly.

Drizzle the homemade caramel sauce over each cookie and allow to set for 20-30 minutes at room temperature.