In a medium-sized mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles damp sand. Press evenly into the base of a 9x9-inch baking dish to form a firm crust. Refrigerate while preparing the filling layers.

Using an electric mixer, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated. Spread this mixture evenly over the prepared crust and return to the refrigerator.

In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir continuously until the butter melts and the mixture is fully combined. Slowly whisk in the beaten eggs and vanilla extract, taking care not to scramble the eggs. Continue to stir constantly until the mixture thickens slightly, approximately 5 minutes. Remove from heat and stir in chopped pecans. Allow the filling to cool slightly before proceeding.

Once the pecan filling has cooled to a warm (not hot) temperature, carefully spread it over the cream cheese layer in an even layer. Be gentle to avoid mixing the layers.

Spread the remaining 1½ cups of whipped topping evenly over the pecan layer. Sprinkle with additional chopped pecans and drizzle with caramel sauce for garnish.

Refrigerate the completed dessert for at least 4 hours, or preferably overnight, to allow it to fully set. When ready to serve, slice with a sharp knife and clean the blade between cuts for neat layers.