Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside.
In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside.
For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside.
For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly.
Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom.
Bake the bars in the preheated oven for 35 minutes. Remove from the oven and let them cool completely.
Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Slice into bars and enjoy!