In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking dish, creating an even layer. Chill the crust in the refrigerator for 10-15 minutes.

Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add in powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in whipped topping, then spread this cream cheese layer evenly over the chilled graham cracker crust.

In a medium saucepan, combine brown sugar, corn syrup, and butter, heating over medium heat. Stir continuously until the mixture is bubbling and smooth, then remove from heat and let it cool slightly. Gradually whisk in the eggs, followed by chopped pecans, vanilla extract, and a pinch of salt until well-combined.

Pour the cooled pecan mixture over the cream cheese layer, smoothing it evenly. Cover the baking dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, use a warm knife to slice through the layers. Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream if desired.