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For the Crust:
Preheat the oven to 325°F (163°C).
In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture into the bottom of a pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes or until set. Allow it to cool completely.
For the Filling:
In a large bowl, whip the heavy cream until stiff peaks form.
In another bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract to the cream cheese. Mix until well combined.
Gently fold the whipped cream into the cream cheese mixture.
Spread the cream cheese mixture over the cooled graham cracker crust.
For the Pecan Topping:
In a saucepan, combine chopped pecans, unsalted butter, brown sugar, heavy cream, and a pinch of salt.
Cook over medium heat, stirring continuously, until the mixture thickens.
Remove from heat and let it cool slightly.
Pour the pecan topping over the cream cheese layer, spreading it evenly.
Refrigerate the pie for at least 4 hours or overnight to set.
