Preheat oven to 350°F. In a mixing bowl, beat softened cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, and mix well. Melt caramels with milk in a saucepan over low heat, stirring constantly until smooth. Stir in chopped pecans. Pour caramel mixture over the graham cracker crust. Spread cream cheese mixture over the caramel layer. Bake for 40 minutes. Cool in the refrigerator for 3 hours or overnight. Before serving, top with caramel sauce and chopped pecans if desired.