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

Cream together 1 cup of softened butter with ½ cup of brown sugar and ½ cup of granulated sugar until light and fluffy, about 2-3 minutes. Add in 2 eggs and 1 teaspoon of vanilla extract, mixing until well combined.

Sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Gradually add to the wet mixture.

Fold in 1½ cups of crushed graham crackers into the cookie dough.

Portion out the dough, roll into balls, and flatten them to about ¾ inch thick on the baking sheets.

Bake the cookies for 8-10 minutes or until the edges are slightly golden.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.

In a medium bowl, beat together 8 ounces of softened cream cheese with ½ cup of butter and 1 teaspoon of vanilla extract until smooth. Gradually add 2 cups of powdered sugar, mixing until light and fluffy.

Prepare the caramel sauce by combining ½ cup of brown sugar, ¼ cup of butter, ¼ cup of whipping cream, and a pinch of salt in a saucepan. Cook over medium heat until thickened, about 5-7 minutes, then remove from heat and stir in 1 teaspoon of vanilla extract.

Drizzle the cooled caramel sauce over each cookie and let them set at room temperature for about 15 minutes before serving.