For Cookie Dough

1. Preheat the oven to 180C(OTG mode: upper rod + lower rod + fan). Line a baking sheet with parchment paper and set it aside.
2. Cream the butter, granulated sugar, and brown sugar in a mixing bowl until it’s light and fluffy. 
3. Add the egg and the vanilla essence to it. Mix it to incorporate the egg thoroughly.
4. Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder, and mix just until the flour mixture disappears.
5. Using a large (¼ cup) cookie scooper, scoop out eight equally sized cookie dough balls, roll them between the palm of your hands, then roll them in the ⅓ cup of the crushed graham crackers.
6. Place the cookie dough on the prepared baking sheet, gently flatten to about ¾th inch in thickness and bake in the preheated oven at 180C (OTG mode: upper rod + lower rod + fan). for 9-10 minutes.
7. Let the cookies cool down on the baking sheet for 10 minutes, then transfer to a cooling rack.

For Cream Cheese Frosting

1. Whip the softened cream cheese and unsalted butter in a stand mixer until smooth. You can use an electric hand beater as well.
2. Add the powdered sugar in batches along with the vanilla essence and mix on high speed until light and fluffy. This should take 2-3 minutes.

For Crumble

1. Mix the graham cracker crumbs with the sugar and the melted butter.
2. Let the mixture cool down before topping your cookies with it.

For Assembly

1. Fill a piping bag with a large round tip with the cream cheese frosting.
2. Frost each cookie with the frosting at the centre.
3. Top the cookies with a little bit of the graham cracker crumble, and enjoy!