Prepare the macaron batter: combine the almond flour and confectioner's sugar and sift into a large mixing bowl; set aside. Place the egg whites and granulated sugar into a mixing bowl and whisk on high speed just until stiff peaks form. Add the cream cheese extract (optional) and mix for 15 to 20 seconds.
Add the meringue to the dry ingredients and begin to fold and flatten the meringue into the flour, scraping from the bottom of the bowl. Batter should just reach lava stage, where it ribbons and settles back down on it self. Transfer the macaron batter into a pastry bag tipped with a large, round tip.
Line 2 baking sheets with parchment paper or silicone mats. Pipe even-sized cookie dollops. Once a pan is full, tap the baking sheet against counter to release any trapped air bubbles. Sprinkle the tops of the cookies with graham crackers crumbs. Rest the cookies for 1 hour at room temperature, allowing a thin shell to form on the outside of the cookie.
Preheat oven to 325F and bake the rested cookies for 18 to 19 minutes. Allow the cookies to cool on the paper for 10 minutes before removing and cooling completely on a wire rack.
Prepare the blueberry filling. Place the softened cream cheese into a mixing bowl and beat on high speed for several minutes until the cheese is creamy. Add the blueberry preserves, extract and salt. Mix again until creamy. To thicken the filling, add 1 to 1 1/2 cups confectioner's sugar, mixing well until the frosting thickens.
Transfer the filling into a pastry bag and pipe onto half of the cookies, topping with a second cookie. Place finished macarons into an air-tight container and into the refrigerator for 1 to 3 days. This will allow the cookies to mature. When ready to enjoy, bring the cookies up to room temperature.