Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer. Refrigerate while preparing the next layer.

Make the Cream Cheese Layer
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until well combined. Gently fold in the whipped topping until the mixture is light and fluffy. Spread this layer evenly over the chilled crust. Return the dish to the refrigerator.

Prepare the Pecan Filling Layer
In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir continuously until the mixture is smooth and begins to simmer. Slowly whisk in the beaten eggs and vanilla extract, ensuring the eggs do not scramble. Continue to cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the chopped pecans. Allow the mixture to cool to room temperature. Once cooled, gently spread the pecan filling over the cream cheese layer.

Add the Topping
Spread the remaining whipped topping evenly over the pecan filling layer. Garnish with the chopped pecans and drizzle with caramel sauce.

Chill and Serve
Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the layers to set. When ready to serve, slice into squares and enjoy chilled.