• Preheat your oven to 350°F, line two baking sheets with parchment paper, and set aside.
• Cream together butter, brown sugar, and granulated sugar. Next, add vanilla extract and eggs.
• Add flour, salt, baking powder, and baking soda until well incorporated. Next, slowly add 1½ cups of the crushed graham crackers and mix just until blended.
• Scoop the dough with a 2-inch cookie scoop. Roll the dough in the remaining crushed graham crackers and place the dough on the lined cookie sheets. Carefully flatten them until they are about ¾ of an inch thick.
• Bake one sheet at a time for 8-10 minutes or until slightly golden brown around the edges.
• Let the cookies cool on the baking sheet for 5 minutes. Then, remove the cookies from the baking sheet and place them on a wire cooling rack. Cool completely before frosting.

Cream Cheese Frosting

• Cream together butter, cream cheese, and vanilla.
• Slowly add the powdered sugar and mix until light and fluffy.
• Using a piping bag with a round tip, pipe the frosting on in a circular motion starting from the center of the cookie and moving toward the edges of the cookie.

Carmel Topping

• Add butter, brown sugar, salt, and whipping cream to a small saucepan.
• Bring to a boil, and constantly stir for 5-7 mins or until sauce has thickened.
• Remove the sauce from the heat and add the vanilla. Stir until the vanilla is well incorporated.
• Let the caramel cool for 15-20 mins. Using a spoon, carefully drizzle the caramel over the top of each cookie.
• Let the caramel set for 20-30 mins. These cookies are delicious and can be served at room temperature or chilled.