In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened.

Press the mixture firmly into the bottom of a 9x13-inch baking dish to form a crust. Refrigerate for 15 minutes to set.

Beat the softened cream cheese and powdered sugar together in a bowl until smooth and creamy.

Gently fold in the whipped topping until well combined. Spread this layer evenly over the crust.

In a medium saucepan, combine the brown sugar, light corn syrup, and unsalted butter. Cook over medium heat until the butter melts and the mixture is smooth.

Whisk the eggs and vanilla extract together in a small bowl, then slowly add them to the saucepan, stirring constantly to avoid scrambling. Cook for another 2-3 minutes until thickened.

Remove from heat and fold in the chopped pecans. Allow the mixture to cool slightly before spreading it over the cream cheese layer.

Spread the remaining whipped topping over the pecan pie layer, smoothing it with a spatula.

Sprinkle the top with the reserved chopped pecans for a festive touch.

Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.