Combine graham cracker crumbs, melted butter, and brown sugar in a medium bowl, and mix until well coated and resembling wet sand.

Press the mixture firmly into the bottom of a 9×13-inch dish, then refrigerate while preparing the next layer.

In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and mix until light and fluffy.

Gently fold in whipped topping and spread evenly over the chilled crust.

In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until butter is melted.

Let mixture come to a gentle boil, reduce heat, and slowly whisk in beaten eggs while stirring constantly. Add vanilla and salt, then fold in chopped pecans.

Simmer until thickened, then remove from heat and cool to room temperature.

Once cooled, spoon the pecan filling over the cream cheese layer carefully.

Dollop the remaining whipped topping over the pecan layer and spread evenly. Garnish with additional chopped pecans.

Refrigerate for at least 4 hours or overnight before slicing.