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

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

Spread the pretzel mixture on the prepared baking sheet. Bake for 8-10 minutes until bubbly and lightly golden. Cool completely and break into pieces.

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

Gently fold in the Cool Whip into the cream cheese mixture.

Mix in the sliced strawberries and half of the pretzel crunch mixture using a folding motion.

Top the salad with the remaining pretzel crunch just before serving.