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

In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until well combined.

Spread the pretzel mixture onto the prepared baking sheet and bake for 8–10 minutes until bubbling and golden. Let it cool completely.

Beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.

Gently fold the Cool Whip into the cream cheese mixture.

Cover and refrigerate the cream mixture for at least 30 minutes.

Fold in the sliced strawberries and half of the pretzel crunch just before serving.

Spoon the salad into a serving bowl and top with the remaining pretzel crunch.