In a medium-sized mixing bowl, combine softened cream cheese and granulated sugar. Blend with a hand mixer on medium speed for about 2-3 minutes until creamy and smooth.

Mix in sour cream and vanilla extract. Continue to mix for 1-2 minutes until well combined, creating a velvety dressing.

In a large mixing bowl, place washed red and green grapes. Pour the creamy dressing over the grapes and visually check that they are well-distributed.

Gently fold the grapes and cream mixture together using a spatula. Aim for an even mixture without breaking the grapes.

Fold in the roughly chopped pecans, ensuring they blend nicely into the salad without losing texture.

Top the salad with a sprinkle of brown sugar for added sweetness and a hint of caramel.

Seal the salad in an airtight container and refrigerate for at least 1 hour before serving to allow flavors to meld.