Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour in melted butter and stir together.

Spread the pretzel mixture on the baking sheet and bake for 8-10 minutes until golden. Allow it to cool completely.

In a large bowl, beat cream cheese with granulated sugar and vanilla extract until smooth. Fold in Cool Whip.

Layer the salad in a serving dish starting with the creamy mixture, then add sliced strawberries.

Sprinkle the cooled pretzel-pecan topping over the strawberries.

Chill the salad for at least 30 minutes before serving.