Preheat your oven to 400°F (200°C) while you gather your ingredients for the Strawberry Crackle Salad. Line a baking sheet with parchment paper.

In a medium mixing bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Mix these dry ingredients thoroughly, then pour in the melted butter, stirring until everything is evenly coated.

Spread the pretzel mixture evenly on your prepared baking sheet. Bake in the preheated oven for 8 to 10 minutes, or until it becomes bubbly and golden brown. Set it aside to cool completely.

While the pretzel base is cooling, use an electric mixer to beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until fully incorporated.

Once your cream cheese mixture is smooth, gently fold in the Cool Whip. Use a spatula to incorporate it without deflating the whipped cream.

Carefully fold in the sliced strawberries and about two-thirds of your cooled pretzel mixture into the creamy layer.

Spoon the Strawberry Crackle Salad into a serving dish, or individual cups if preferred. Top it with the remaining pretzel crunch for an inviting presentation.