In medium sized bowl or food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal
Press into a 9-10 inch pie pan. Try to make the crust about 1/8th inch evenly all around.
Bake approx 8 to 10 minutes. Remove from oven and let cool before filling.
Heavenly Caramel Pie:
In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust
In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set
Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie