Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
Pulse graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
Beat cream cheese, remaining granulated sugar, eggs, and vanilla until smooth and fluffy. Pour evenly over crust.
In a saucepan, combine brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a boil while stirring constantly for 1 minute. Remove from heat and stir in vanilla and chopped pecans.
Drizzle pecan mixture over the cheesecake layer. Bake for 35 minutes.
Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.
Slice into bars and serve chilled.
