1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9×9-inch baking dish, creating an even layer. Place in the refrigerator while preparing the next components.

2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping until well incorporated. Spread this mixture evenly over the chilled graham cracker crust. Return the dish to the refrigerator.

3. In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until the mixture is melted and well combined. Slowly whisk in the beaten eggs and vanilla extract, being careful not to scramble the eggs. Continue stirring constantly until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the chopped pecans.

4. Allow the pecan mixture to cool slightly, then carefully spread it over the cream cheese layer in the baking dish.

5. Gently spread the remaining 1½ cups of whipped topping over the pecan filling layer, creating a smooth, even surface.

6. Sprinkle the additional ¼ cup chopped pecans over the whipped topping. Drizzle with caramel sauce. Refrigerate for at least 4 hours or overnight to allow the dessert to set properly and flavors to meld.

7. When ready to serve, use a sharp knife to cut into 12 slices. For the cleanest cuts, wipe the knife clean between slices.