Preheat your oven to 400°F (200°C).

In a large bowl, combine the crushed pretzels, chopped pecans, brown sugar, and melted butter. Mix until all ingredients are well incorporated.

Spread the pretzel mixture evenly onto a large baking sheet lined with parchment paper. Bake for about 7 minutes, or until lightly golden and aromatic.

In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.

Gently fold in the Cool Whip until fully combined and place the mixture in the refrigerator to chill.

Combine the diced strawberries and the pretzel mix into the chilled cream cheese blend, stirring gently.

Transfer the mixture into a serving dish and let it sit in the refrigerator for about 30 minutes before serving.