Preheat the oven to 350 degrees. Line a 13x9-inch baking dish with foil or parchment paper, allowing the edges to hang over the sides for easy removal. Spray with non-stick spray. Set it aside.

To make the crust: Crush graham crackers in a food processor or by placing them in a Ziploc bag and using a rolling pin. Pour the crushed graham crackers into a medium-sized bowl and combine them with the sugar and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan. Set it aside.

To make the cheesecake layer: In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth. Add in the eggs and vanilla. Mix until thoroughly combined, scraping the sides of the bowl if needed. Pour the cheesecake mixture over the graham cracker base. Set it aside.

To make the pecan pie topping: In a medium saucepan, combine the brown sugar, corn syrup, heavy whipping cream, butter, and salt. Heat over medium heat, stirring occasionally until the mixture comes to a boil. Once boiling, stir constantly for one minute. Remove the saucepan from the heat and mix in the pecan pieces and vanilla. Allow the mixture to cool for about 10 minutes before pouring it over the cheesecake layer. Spread it evenly.

Bake in the preheated oven for about 35 minutes or until the edges are set and slightly browned. Remove from the oven and cool to room temperature.

Cover with plastic wrap and chill in the refrigerator for an additional 4 hours to allow the cheesecake to set.

Slice and serve!