In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press this mixture evenly into a 9×13-inch baking dish and chill it in the refrigerator for about 10–15 minutes to firm up.

Beat softened cream cheese in a mixing bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined before folding in thawed whipped topping gently until you achieve a uniform texture.

In a saucepan over medium heat, combine brown sugar, corn syrup, and butter; cook until bubbling while stirring occasionally. Once bubbling, remove from heat and gradually whisk in lightly beaten eggs before stirring in chopped pecans, vanilla extract, and a pinch of salt; allow it to cool slightly.

Pour the cooled pecan mixture over the cream cheese layer already spread on your chilled crust. Spread it evenly across and cover with plastic wrap before refrigerating for at least 4 hours or preferably overnight for best results.

When ready to serve, slice using a clean knife warmed under hot water for clean cuts. Top each slice with whipped cream or a scoop of vanilla ice cream if desired for an extra touch of indulgence!