Prepare the Crust Layer

1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9×13-inch baking dish, ensuring an even layer.
3. Refrigerate the crust for 20 minutes to set.

Make the Cream Cheese Layer

1. In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
2. Gently fold in the whipped topping using a spatula to maintain its airy texture.
3. Spread the cream cheese mixture evenly over the chilled crust, smoothing the surface with a spatula.
4. Refrigerate the dish while preparing the next layer.

Prepare the Pecan Filling Layer

1. In a medium saucepan over medium heat, combine brown sugar, corn syrup, butter, and beaten eggs.
2. Cook the mixture, stirring constantly, for about 5 minutes until it thickens slightly. Avoid letting it boil vigorously.
3. Remove the saucepan from the heat and stir in vanilla extract and chopped pecans.
4. Allow the pecan filling to cool slightly before adding it to the lasagna.

Add the Pecan Filling Layer

1. Carefully spread the pecan filling over the cream cheese layer, ensuring an even distribution.
2. Return the dish to the refrigerator and chill for at least 30 minutes to firm up the filling.

Finish with Whipped Topping

1. Spread the remaining whipped topping over the pecan filling layer, smoothing it into an even layer.
2. Sprinkle chopped pecans over the top for added crunch.
3. Drizzle caramel sauce generously over the whipped topping layer for a sweet, glossy finish.