In a bowl, combine the graham cracker crumbs with melted butter. Mix until the crumbs are fully coated and resemble wet sand.

Press this mixture into the bottom of your trifle dish to create an even layer. Chill in the fridge for 15-20 minutes to firm up.

In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.

Add the vanilla extract and mix again until fully incorporated.

Gently fold in the whipped cream until just combined. The texture should be light and airy but still hold its shape.

Once the crust has set, spoon half of the cheesecake mixture over the crust and spread it evenly.

Layer half of the pecan pie filling over this cheesecake layer, avoiding the edges to create a visual contrast.

Repeat the process with another layer of the cheesecake mixture and another layer of pecan pie filling.

Top with the remaining whipped cream and finish with a sprinkle of chopped pecans for added texture and decoration.

Cover the trifle dish with plastic wrap and let it chill for at least 2 hours, allowing the flavors to meld together and the trifle to firm up.