Preheat the oven to 350°F.
In a food processor, pulse the graham crackers and pecans until finely chopped.
Add the melted butter and ¼ cup sugar to the graham cracker mixture and pulse a few times to combine.
Press the mixture into a 9×13-inch pan, creating an even layer on the bottom.
Bake for 8 minutes and allow it to cool completely before starting the second layer.
Mix the cream cheese, vanilla, half of the Cool Whip (8 ounces), and powdered sugar in a large bowl. Spread over the crust.
Spread apple pie filling on top of the cream cheese layer.
Spread the remaining Cool Whip on top of the apple pie filling.
Refrigerate for 3 to 4 hours, or overnight if possible.
Top with chopped pecans before serving.