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

Cream together 1 cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy.

Beat in 2 room-temperature eggs and 1 tablespoon vanilla extract until fully combined.

In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 cup finely crushed graham crackers.

Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Using a cookie scoop, portion out 2-inch balls of dough and roll them in crushed graham crackers. Place on baking sheets and gently flatten.

Bake for 8-10 minutes until edges are golden brown; centers should be slightly soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

In a bowl, beat together 8 ounces softened cream cheese and ½ cup softened butter; sift in 2 cups powdered sugar and beat until fluffy.

In a saucepan, combine 1 cup brown sugar, ½ cup whipping cream, ½ cup butter, 1 teaspoon vanilla extract, and a pinch of salt. Cook until it thickens.

Cool slightly before drizzling over frosted cookies.