In a skillet over medium heat, melt the butter. Add chopped pecans and brown sugar. Cook, stirring constantly for 3-5 minutes until sugar is melted and caramelized.

Immediately pour the hot nut mixture onto a parchment-lined baking sheet. Spread it out and let it cool completely until hard and brittle.

In a large bowl, use a hand mixer to beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until creamy and well combined.

Using a rubber spatula, gently fold the thawed whipped topping into the cream cheese mixture until fluffy and streak-free.

Gently fold the sliced fresh strawberries into the cream mixture.

Once the pecan mixture is completely cool and hard, break it apart into small crackle clusters.

Transfer the strawberry salad to a serving bowl. Generously top with the candied pecan crackle immediately before serving to maintain the crunch.