In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9x13 inch baking dish and refrigerate for 20 minutes.

In a medium saucepan, combine corn syrup, brown sugar, and salt. Bring to a boil over medium heat, stirring constantly for 3 to 5 minutes until thickened.

Temper the beaten eggs by slowly whisking in 1/2 cup of the hot syrup, then whisk the egg mixture back into the saucepan. Cook for another 2 minutes while stirring. Remove from heat.

Stir in the chopped pecans and vanilla extract. Allow the pecan mixture to cool completely to room temperature.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in 8 ounces of the whipped topping.

Spread the cream cheese mixture evenly over the chilled graham cracker crust.

Pour the cooled pecan pie mixture over the cream cheese layer, spreading to the edges.

Spread the remaining 8 ounces of whipped topping over the pecan layer.

Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set properly before slicing.