In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 9x13-inch baking dish, ensuring an even layer. Chill in the refrigerator for 10–15 minutes to set while you prepare the cream cheese layer.

Using a hand mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until thoroughly combined. Gently fold in the whipped topping until the mixture is light and airy. Spread this delightful cream cheese layer evenly over the chilled graham cracker crust.

In a medium saucepan over medium heat, combine brown sugar, light corn syrup, and unsalted butter. Stir until the mixture is bubbling lightly, then slowly whisk in the beaten eggs. Add chopped pecans, vanilla extract, and a pinch of salt, mixing well. Remove from heat and allow the pecan filling to cool slightly before pouring it onto the cream cheese layer.

Once the pecan filling has cooled, pour it over the cream cheese layer in the baking dish. Use a spatula to spread the mixture evenly, ensuring all areas are covered. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the layers to meld and set perfectly.

When ready to serve your delectable Pecan Pie Lasagna, slice it into bars. For an extra touch, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the delightful blend of flavors and textures in every bite!