1. In a small bowl, mix the cinnamon and sugar until well combined. Set aside.

2. Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly on the bottom.

3. Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Place this sheet into the prepared pan, ensuring it covers the bottom completely.

4. In a mixing bowl, beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Pour this mixture over the base layer in the pan, spreading it evenly.

5. Open the second tube of crescent roll dough, repeat the process of sealing seams, and gently place it over the cheesecake filling to form a top layer. Pour melted butter over this layer and spread it evenly using a spoon or pastry brush.

6. Sprinkle the remaining cinnamon sugar generously over the buttered top layer.

7. Bake in the preheated oven for 26–30 minutes or until the crescent dough is puffed and golden brown. Remove from oven and cool on a wire rack.

8. Once cooled to room temperature, refrigerate for at least 3 hours to allow the layers to set. Slice into bars before serving.