1. In a medium bowl, beat the softened cream cheese until smooth and fluffy.

2. Add the powdered sugar and vanilla extract, and continue mixing until fully incorporated and creamy.

3. Spread the mixture into a shallow serving dish, smoothing the surface or creating swoops for visual texture.

4. In a small saucepan over medium heat, melt the butter and brown sugar together, stirring frequently.

5. Once the mixture is bubbling gently and the sugar has fully dissolved, stir in the corn syrup or maple syrup.

6. Remove the pan from heat and carefully whisk in the heavy cream until the topping is smooth and pourable.

7. Stir in the toasted chopped pecans until well coated.

8. Let the topping cool slightly, then spoon it over the cream cheese base.

9. Serve with graham crackers, apple slices, or pretzels for dipping.

10. Store leftovers in the refrigerator in an airtight container for up to 4 days.