Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into a 9×13-inch baking dish. Chill for 10–15 minutes to set.
Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla until fully combined. Fold in whipped topping until light and fluffy. Spread evenly over the chilled crust
n a medium saucepan, heat brown sugar, corn syrup, and butter over medium heat until the mixture begins to bubble. Remove from heat.
Slowly whisk in beaten eggs (to prevent scrambling), then stir in pecans, vanilla, and salt. Let the mixture cool for 10–15 minutes.
Pour the cooled pecan mixture over the cream cheese layer, spreading evenly with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Slice with a warm knife for clean edges. Serve plain or with whipped cream/ice cream.
