Make the Crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers and pecans until finely ground. Add the brown sugar and salt, and pulse again to combine. Pour in the melted butter and pulse until the mixture is evenly moistened. Press the mixture into the bottom of a pie dish or tart pan, creating an even crust. Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let cool completely.

Prepare the Filling: In a blender or food processor, puree the strawberries until smooth. Set aside. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sweetened condensed milk and continue to beat until well combined. Add the strawberry puree and mix until fully incorporated.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until fully combined.

Assemble the Pie: Pour the strawberry filling into the cooled graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. For best results, refrigerate overnight.