Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, chopped pecans, and sugar. Add melted butter and mix until well combined. Press this mixture into a 9×13 baking dish and bake for 8 minutes. Allow to cool completely.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, continuing to beat until creamy. Fold in one container of whipped topping.
Assemble the Layers: Spread the cream cheese mixture evenly over the cooled crust. Top with cherry pie filling. Spread the remaining whipped topping over the cherry layer.
Garnish and Chill: Sprinkle the top with finely chopped pecans. Cover and refrigerate for at least 4 hours, or overnight, to set.
Serve: Cut into squares and serve chilled.