In a small bowl, mix 1 tablespoon ground cinnamon with ½ cup sugar until combined and set aside.

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

Open one tube of crescent roll dough, unroll carefully, and press the seams together to form a single rectangular sheet. Place it in the prepared pan, pressing edges gently against the sides.

In a medium mixing bowl, beat 16 ounces softened cream cheese, ¾ cup sugar, 1 large egg, and 1½ teaspoons vanilla extract until smooth and creamy. Pour over the dough base and spread evenly with a spatula.

Open the second tube of crescent roll dough, seal the seams, and lay it gently over the cheesecake filling. Pour 3 tablespoons of melted butter over the top layer and spread evenly to ensure a golden finish.

Sprinkle the remaining cinnamon sugar generously across the top for a crunchy, flavorful crust.

Bake for 26–30 minutes, or until the crescent dough is puffed and golden brown, with slightly crisp, caramelized edges. Remove from oven and cool on a wire rack.

Once cooled to room temperature, refrigerate for at least 3 hours to set. Slice into bars using a sharp knife, wiping it clean between slices for neat cuts.