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

In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar.

Pour in the melted butter into the pretzel mix and stir until everything is evenly coated.

Spread the pretzel mixture evenly across the prepared baking sheet. Bake for 8 to 10 minutes, until golden brown.

Once baked, let the pretzel topping cool completely on the baking sheet.

In a large mixing bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Gently fold in the Cool Whip into the cream cheese mixture until just combined.

Refrigerate the creamy filling for at least 30 minutes.

Just before serving, gently fold in the sliced strawberries and half of the prepared pretzel topping into the chilled filling.

Transfer the assembled Strawberry Crackle Salad to a serving bowl and top with the remaining pretzel crunch.