For the Cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, graham cracker crumbs, salt, baking soda, and baking powder.

5. Gradually add the dry ingredients to the butter mixture, mixing until combined.

6. Fold in the remaining graham cracker crumbs for added texture.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.

For the Cream Cheese Frosting:

1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.

2. Gradually add the powdered sugar, one cup at a time, and continue to beat until light and fluffy.

3. Stir in the vanilla extract and mix until combined.

For the Caramel Topping:

1. In a medium saucepan over medium heat, melt the brown sugar, whipping cream, butter, and salt, stirring frequently.

2. Bring the mixture to a simmer and cook for 5-7 minutes, or until the caramel thickens slightly.

3. Remove from heat and stir in the vanilla extract.

4. Let the caramel cool slightly before drizzling over the cookies.

Assembly:

1. Once the cookies have cooled, spread a generous layer of cream cheese frosting on each cookie.

2. Drizzle the caramel topping over the frosted cookies.

3. Allow the caramel to set before serving.