Wash the strawberries under cool water, remove the tops, and dice them into bite-sized pieces.

In a mixing bowl, beat the cream cheese until smooth, then mix in the sugar and vanilla until fluffy.

Crush the pretzels and chop the pecans, then mix them with melted butter and brown sugar until sticky.

Preheat oven to 350°F (175°C) and spread the pretzel mixture on a lined pan; bake for 10-12 minutes.

Fold Cool Whip into the cream cheese mixture, then gently stir in strawberries and half of the pretzel topping.

Transfer the salad to a serving bowl, top with remaining pretzel crumble, and chill for at least 30 minutes.