Prepare the base layer by pouring a thin layer of chocolate syrup at the bottom of a 9x13 inch dish. Layer one-third of the chocolate graham crackers over the syrup.

Create the creamy filling by combining softened cream cheese and powdered sugar in a large mixing bowl. Beat until smooth. In another bowl, whip heavy cream and vanilla extract until stiff peaks form, then fold into the cream cheese mixture.

Assemble the layers by spreading half of the cream cheese mixture over the graham crackers, drizzling caramel sauce on top, and sprinkling with pecans and mini chocolate chips. Repeat the process with another layer of graham crackers, remaining cream cheese mixture, and more chocolate syrup and caramel.

Chill the lasagna by covering it with plastic wrap and placing it in the refrigerator for at least 4 hours, preferably overnight.