Mix graham cracker crumbs, melted butter, 3 tablespoons white sugar, and cinnamon together in a bowl; press into a pie pan.
Bake crust in preheated oven until set, 6 to 8 minutes.
Spread 3/4 cup caramel ice cream topping over the pie crust. Sprinkle 1 cup chopped pecans over the caramel. Refrigerate until the caramel is set, at least 15 minutes.
Melt 5 tablespoons butter in a saucepan. Stir brown sugar and salt into the butter; add apples and stir to coat. Cook until apples are fork-tender, 10 to 15 minutes; transfer to a bowl and refrigerate until completely cool, at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Beat cream cheese, white sugar, egg, lemon juice, and vanilla extract together in a bowl until smooth.
Spread chilled apple mixture over the caramel and pecans in the pie crust; top with the cream cheese layer.
Bake in preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let pie cool completely, at least 30 minutes.
Top pie with whipped topping. Drizzle 1/4 cup caramel ice cream topping over the pie. Sprinkle 1/4 cup pecans over the caramel and whipped topping.