1. Combine graham cracker crumbs, melted butter, and granulated sugar until mixture resembles wet sand.

2. Press crumb mixture firmly into bottom of 9×13 inch dish, extending slightly up sides.

3. Refrigerate crust while preparing cream layers, at least 30 minutes.

4. Beat room temperature cream cheese until completely smooth and lump-free.

5. Gradually add powdered sugar and vanilla, beating until fully incorporated.

6. In separate bowl, whip heavy cream to soft peaks, being careful not to overwhip.

7. Gently fold whipped cream into cream cheese mixture until just combined.

8. Add instant pudding mix and fold gently until evenly distributed.

9. Spread half the cream mixture evenly over chilled crust using offset spatula.

10. Drizzle 1/2 cup caramel sauce over cream layer in thin, even layer.

11. Sprinkle 1 cup toasted pecan halves over caramel layer.

12. Spread remaining cream mixture over pecans, smoothing top completely.

13. Arrange remaining pecans decoratively on surface and drizzle with remaining caramel.

14. Cover tightly with plastic wrap and refrigerate minimum 4 hours or overnight.

15. Cut with sharp knife wiped clean between cuts and serve chilled.