Begin by crushing graham crackers until they resemble fine crumbs. Combine with melted butter and granulated sugar until it resembles wet sand. Press firmly into the bottom of a trifle dish and refrigerate for about 30 minutes.

In a mixing bowl, beat cream cheese until creamy and smooth. Gradually add granulated sugar and vanilla extract, mixing until fluffy. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.

Combine corn syrup, granulated sugar, and ground cinnamon in a saucepan over medium heat. Stir until sugar dissolves, add chopped pecans, and cook for an additional 2-3 minutes. Remove from heat and let cool.

Layer the trifle by starting with the graham cracker crust, followed by half of the cheesecake filling, half of the pecan filling. Repeat the layers until you reach the top, saving some pecan filling for garnish. Cover and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, uncover the trifle and top with whipped cream and additional chopped pecans for garnish. Serve immediately.