Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Let cool.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract until creamy.

Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture along with half of the toasted pecans.

Carefully spoon the creamy filling into the pie crust, spreading evenly.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Just before serving, top with the remaining toasted pecans and additional caramel sauce or whipped cream if desired.