1. Preheat your oven to 350°F (175°C).
2. In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
3. Add eggs and vanilla extract, mixing until just combined.
4. Gradually add flour, crushed graham crackers, baking soda, baking powder, and salt. Mix just until combined.
5. Divide the dough into twelve 1/2-cup portions (for large cookies), roll each into a ball, and flatten slightly. Place six cookies per baking sheet lined with parchment paper.
6. Bake for 12-15 minutes until cookies are golden brown around the edges but soft in the center.
7. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.

Frosting:
1. Beat cream cheese until smooth.
2. Slowly add powdered sugar, mixing on low speed until incorporated.
3. Add marshmallow creme and combine until fluffy.
4. Pipe or spread frosting onto cooled cookies.

Topping:
1. Drizzle caramel dip over the frosting.
2. Sprinkle coarse sea salt over the top.