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Preheat the oven to 350 degrees F.
Coat two 24-cup mini muffin pans with nonstick cooking spray.
In a large mixing bowl, add 1 cup of the butter, the cream cheese, and the flour and beat with an electric hand mixer on low speed until all of the flour is incorporated.
Divide the dough into 48 equal pieces and roll them into balls.
Place the dough balls on a plate or a resealable plastic bag and refrigerate, about 1 hour.
Transfer the plate from the refrigerator. Press the dough balls into the bottom and up the sides of each of the prepared muffin cups.
In a large bowl, add the brown sugar, 1 cup of the pecans, the eggs, the remaining butter, and the vanilla, and use a spoon to mix.
Sprinkle an equal amount of the brown sugar mixture over each of the dough pieces and top evenly with the extra pecans.
Bake the bites until the tops are set, about 20-25 minutes.
Transfer the muffin pans from the oven and allow the bites to cool slightly.
Place the bites on the wire rack to cool completely.