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

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add in the eggs and vanilla extract, blending well. Gradually mix in the flour, baking soda, baking powder, salt, and crushed graham crackers.

Use a cookie scoop to portion out the dough, rolling in additional graham cracker crumbs. Flatten each ball slightly and arrange on the baking sheets.

Bake for 8-10 minutes until edges are golden-brown. Cool on sheets for 5 minutes before transferring to a wire rack.

For the frosting, beat together cream cheese, butter, and vanilla extract. Gradually mix in powdered sugar until fluffy.

Frost the cooled cookies using a piping bag or a knife.

For the caramel drizzle, combine butter, brown sugar, and heavy cream in a saucepan. Boil for 5-7 minutes, stirring constantly until thickened.

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