Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.

Unroll one can of crescent roll dough and carefully press it into the bottom of the prepared baking dish, making sure to seal all of the perforated edges together. Patch any holes with extra dough to create an even layer.

In a medium bowl, add the softened cream cheese, 1 cup sugar, and vanilla extract. Using a hand mixer or spoon, beat on medium speed until completely smooth and creamy, about 2-3 minutes.

Spread the cream cheese mixture evenly over the layer of crescent roll dough in the baking dish.

Unroll the second can of crescent roll dough and place it on top of the cream cheese layer. Gently stretch and press the dough to cover the filling completely, sealing all the edges.

In a small bowl, combine the melted butter, cinnamon, and 2 tablespoons sugar. Mix well.

Use a pastry brush or spoon to spread the melted butter mixture evenly over the top layer of crescent dough.

Bake at 350°F for 30-32 minutes, until the topping is golden brown. Let cool for at least 20 minutes before cutting into squares.

Serve warm or refrigerate until ready to eat. Cover and store leftovers in the refrigerator for up to 5 days.