Wash 2 pounds of seedless green and red grapes under cold running water. Cut each grape in half and pat them dry with a paper towel.

In a large mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of sour cream, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat on medium speed until smooth and creamy.

Gently fold the halved grapes into the creamy mixture using a spatula until evenly coated.

Transfer the mixture to a serving bowl, cover it, and chill in the refrigerator for at least 1 hour.

Before serving, sprinkle the top with brown sugar and chopped pecans.