In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop into teaspoon-sized portions and freeze for at least 30 minutes.
Cream the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing until combined.
Mix in flour, baking soda, baking powder, and salt until a soft dough forms.
Scoop a tablespoon of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around the filling and seal the edges.
Place cookies on a parchment-lined sheet and bake at 350°F (175°C) for 12–15 minutes, until the edges are golden and centers are set.
While warm, sprinkle graham cracker crumbs on top, drizzle with caramel sauce, and finish with flaky sea salt.
Allow cookies to cool completely for the filling to set before serving.
