Make the crumb layer: In a bowl, mix graham crumbs, toasted pecans, and cinnamon. Stir in melted butter and 1 tbsp maple syrup until mixture resembles wet sand. Set aside.

Beat the softened cream cheese in a large bowl with a mixer until completely smooth, 1-2 minutes.

Add 1/2 cup maple syrup, vanilla, and salt to the cream cheese. Beat again until smooth and fluffy, about 2 minutes.

In a separate cold bowl, whip the heavy cream until stiff peaks form.

Gently fold one-third of the whipped cream into the maple cream cheese mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain.

Assemble: In serving glasses, create a base layer with the pecan crumb mixture, pressing down lightly. Add a layer of the maple cream mousse. Repeat layers, ending with cream.

Cover and refrigerate for at least 4 hours, or overnight, to set.

Before serving, garnish with extra chopped pecans, a dusting of cinnamon, or a drizzle of maple syrup.