Beat the cream cheese with sugar and vanilla in a bowl until smooth. Unroll the cans of crescent roll dough and shape each piece into 9x13 rectangles. Press one piece into the bottom of a 9x13 baking dish. Evenly spread the cream cheese mixture into the baking dish then cover with remaining piece of crescent dough. Drizzle the melted butter evenly over the top. Stir ½ cup of sugar together with the cinnamon in a small bowl then sprinkle it over the cheesecake. Bake at 350 until the dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting.