Prepare the base layer by mixing graham cracker crumbs with melted butter and pressing into the bottom of a 9x13-inch baking dish.

Create the creamy filling by beating softened cream cheese and powdered sugar, then adding vanilla extract and folding in whipped topping.

Assemble the layers by spreading half of the cream cheese mixture over the crust, drizzling with half of the caramel and chocolate, and sprinkling half of the pecans. Repeat with remaining ingredients.

Spread remaining whipped topping over the top layer and drizzle with additional caramel and chocolate. Cover and refrigerate for at least 4 hours or overnight.