1. Beat the cream cheese and butter in a mixing bowl until smooth and fluffy.

2. Add the powdered sugar and vanilla extract, then mix until fully combined.

3. Stir in the graham cracker crumbs until a thick dough forms.

4. Chill the mixture for 30 to 45 minutes until easy to handle.

5. Scoop about 1 tablespoon of filling, flatten it slightly, and place 1 soft caramel in the center.

6. Wrap the filling around the caramel and roll into a smooth ball.

7. Repeat with the remaining filling and caramels.

8. Place the balls on a parchment-lined tray and freeze for 15 to 20 minutes.

9. Mix the crushed pretzels, chopped pecans, and flaky sea salt in a shallow bowl.

10. Roll each chilled cheesecake ball in the pretzel mixture, pressing gently so the coating sticks.

11. Drizzle with melted dark chocolate and salted caramel sauce.

12. Chill for 15 minutes before serving.