In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well coated. Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Place the crust in the refrigerator to set while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until well combined. Stir in the toasted, chopped pecans.

Spread the pecan cream filling evenly over the chilled crust, smoothing the top with a spatula. Place the pie back in the refrigerator and chill for at least 4 hours, or until the filling is firm.

Before serving, top the pie with a layer of whipped topping or whipped cream. Garnish with extra pecan halves or chopped pecans for a decorative finish.