Preheat your oven to 350°F (175°C) and prepare a 13x9 inch baking dish by lining it with parchment paper.

In a food processor, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Process until the mixture resembles wet sand, then press it firmly into the bottom of the prepared baking dish.

In a large mixing bowl, beat the room temperature cream cheese until smooth. Gradually add granulated sugar, large eggs, and pure vanilla extract, mixing until creamy. Pour this cheesecake mixture over the prepared crust, spreading it evenly.

In a medium saucepan over medium heat, combine brown sugar, light corn syrup, heavy cream, unsalted butter, and a pinch of salt. Stir constantly and bring to a gentle boil for 1 minute, then remove from heat and stir in chopped pecans and vanilla extract.

Pour the warm pecan topping over the cheesecake layer. Bake for about 35 minutes until bubbly and golden brown.

Allow to cool completely at room temperature for 1 hour, then cover and refrigerate for a minimum of 4 hours or overnight.