In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9x13-inch dish. Refrigerate for 20 minutes to set.
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping. Spread over the chilled crust and refrigerate.
In a saucepan, combine brown sugar, corn syrup, butter, and beaten eggs. Cook over medium heat, stirring constantly, until slightly thickened (about 5 minutes). Remove from heat, stir in vanilla and chopped pecans, and cool slightly.
Spread the cooled pecan mixture evenly over the cream cheese layer. Chill for at least 30 minutes to firm up.
Spread remaining whipped topping over the pecan layer. Garnish with chopped pecans and drizzle with caramel sauce.
Refrigerate for 2–3 hours or overnight for best texture. Slice and serve cold.
