Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper, and set aside.
In a medium sized mixing bowl, add the graham cracker crumbs, melted butter, and granulated sugar and whisk them together.
Press the graham cracker crumble evenly into the bottom of the prepared pan. Bake for 8 minutes. Set aside to cool completely.
In a large bowl (a stand mixer works great), beat the cream cheese till smooth and creamy.
Add in the powdered sugar and vanilla extract and whip them into the cream cheese.
Fold in 4oz (or 1/2 of one container) of a cool whip container into the cream cheese mixture, with a rubber spatula.
Spread the cream cheese mixture over the top of the graham cracker layer.
In a large bowl, combine the pudding boxes and the milk, whisking them together for 2 minutes. Let it sit for about 5 minutes to thicken.
Spread the pumpkin pudding over the top of the cream cheese mixture.
Spread the remaining 1 1/2 packages of cool whip over the top of the pudding mixture.
Sprinkle the chopped pecans evenly over the top of the whipped cream.
Sprinkle with cinnamon or pumpkin pie spice, if desired.
Place the mixture in the fridge to chill for 6 hours, or overnight, before slicing and serving.