In the bowl of a stand mixer, add the softened cream cheese, vanilla extract, and sugar. Mix on medium speed for 1 minute until light and fluffy.
Clean the bowl of the stand mixer. Add the heavy cream and whip on medium speed until stiff peaks form.
Add the cream cheese mixture to the whipped cream. Mix until a smooth cheesecake mixture forms.
Pour the cheesecake mixture into the graham cracker pie crust. Cover it with plastic wrap or the plastic cover and refrigerate for at least 2 hours.
In a medium saucepan over medium heat, add the butter and brown sugar. Cook for 5-6 minutes stirring constantly. Once it starts to bubble, turn off the heat and add the heavy cream and vanilla extract.
Add the crunchy pecans to the caramel mixture. Mix well and let the mixture cool to room temperature. Pour it over the top of the cheesecake when you are ready to serve it.