For the Cookies:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla extract. Mix until the mixture becomes light in color and creamy.
In a separate bowl, combine the flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until completely combined.
Portion the dough into ½-cup-sized balls and arrange 6 balls onto each cookie sheet. Press down slightly to flatten the dough to about 1 inch thick.
Bake for 12-15 minutes, or until the cookies are golden brown.
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the Frosting and Drizzle:
While the cookies are cooling, make the cheesecake frosting by whipping the cream cheese in a bowl until smooth.
Gradually add the powdered sugar, ½ cup at a time, mixing well between each addition.
Add the marshmallow creme and mix until thoroughly combined.
Transfer the frosting to a gallon-sized zip-top bag, cut off a small corner, and pipe the frosting onto the warm cookies in a spiral pattern.
Place the caramel dip into a small zip-top bag, cut the corner, and drizzle the caramel over the frosting in a zigzag pattern.
Sprinkle the cookies with coarse sea salt. Serve warm and enjoy!