Make the Crust: In a medium bowl, combine crushed graham crackers, melted unsalted butter, and granulated sugar until it resembles wet sand. Press into a trifle dish and refrigerate for 15 minutes.

Prepare Cheesecake Filling: Beat cream cheese until creamy. Gradually add sugar and vanilla, blending well. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.

Cook Pecan Filling: In a saucepan, mix corn syrup, sugar, and cinnamon over medium heat until sugar dissolves. Add pecans and cook until thickened. Remove from heat and cool.

Layer Trifle: In the trifle dish, layer crust, cheesecake filling, and a drizzle of pecan filling. Repeat until all ingredients are used, finishing with whipped cream and pecans.

Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to meld flavors.