Prepare the crust by mixing graham cracker crumbs and melted butter, then press into the bottom of a 9x13-inch baking dish.

Make the pumpkin filling by beating cream cheese and powdered sugar, then adding pumpkin puree, vanilla extract, and pumpkin pie spice. Fold in whipped topping.

Create the cheesecake layer by whipping heavy cream with granulated sugar and vanilla extract, then folding in remaining whipped topping.

Assemble the lasagna by layering the crust, pumpkin filling, and cheesecake layer. Top with chopped pecans and drizzle with caramel sauce.

Cover and refrigerate for at least 4 hours or overnight to set.