Two 8-ounce blocks cream cheese, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Two 15-ounce cans sliced peaches, drained and chopped (reserve a few slices for garnish)
Mint, for garnish (optional)
For the crumble: Preheat the oven to 350°F.
In a medium bowl, mix together the graham crackers, pecans, granulated sugar, melted butter, and cinnamon. Spread out on a cookie sheet and bake until golden, about 5 minutes.
For the spiced whipped cream: In a medium saucepan, combine the brown sugar, vanilla bean paste, cinnamon, and 1/3 cup water over medium heat. Allow the mixture to come to a boil, then lower and simmer for about 3 minutes, stirring until the sugar dissolves and the syrup is smooth and slightly thickened. Remove from the heat and let the mixture cool for 20 minutes.
Whip the cream with an electric mixer on medium–high speed until it starts to thicken, 1 to 2 minutes. Reduce the mixer speed to medium and slowly incorporate the brown sugar syrup. Whip until stiff peaks form.
For the cream cheese filling: Beat the cream cheese with an electric mixer on medium until light and fluffy, about 1 minute. Add the powdered sugar and vanilla and mix until smooth, 1 to 2 minutes.
Assemble the trifle: Layer the crumble on the bottom of a 3-quart trifle dish or four or six 8-ounce jars. Add some cream cheese filling, spreading with a spoon or offset spatula. Layer some peaches on the filling. Top with the spiced whipped cream and garnish with some sliced peaches and mint (if using).