In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture into the bottom of a 9x13-inch baking dish to form a crust.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the whipped topping until fully incorporated.
Spread the cream cheese mixture evenly over the graham cracker crust.
Sprinkle the chopped pecans on top, then drizzle with chocolate syrup.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Cut into squares and serve chilled.