In your food processor, combine the graham crackers, sugar, and butter and process until well-combined. It should resemble wet sand. Pour the crust mixture into a pie plate, pressing it down to ensure evenness and sturdiness. Place in the fridge (icebox!) while you whip up the filling. 

Add your toasted pecans to your food processor (no need to clean it out) and process until they transform into a smooth pecan butter – like peanut butter; about 3 to 4 minutes. Transfer to a large mixing bowl and add the condensed milk, cinnamon, and vanilla bean paste, and using an electric mixer (or you can do this with your stand mixer), whip until evenly mixed.

Add the soft cream cheese and whip again until nice and smooth. In a second large bowl, whip 1 pint of the heavy cream with an electric mixer until stiff peaks form; about 3 to 4 minutes. Fold the cream, a little at a time (I do it in thirds) into the pecan butter mixture until nicely incorporated. 

Pile the filling into the chilled crust and smooth the top. Top your pie with the glazed pecans and, if you like, you can whip the extra 1 cup of heavy cream (stiff peaks again) and top your pie with that, as well (optional). Redi-whip also works here, tbh.