In a small bowl, combine 1/2 cup granulated sugar with 2 tablespoons of cinnamon. Whisk them together until well blended and set aside.

In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar, egg, and vanilla extract, blending until velvety.

Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking pan with non-stick cooking spray. Pour half of the cinnamon-sugar mixture into the bottom of the pan.

Unroll one can of crescent roll dough, pressing the seams together to create a base layer across the bottom of the pan.

Spread the cheesecake filling evenly over the crescent roll dough base.

Unroll the second can of crescent roll dough and place it on top of the cheesecake filling. Sprinkle the remaining cinnamon-sugar mixture over this layer.

Bake for approximately 30 minutes, or until the top is lightly golden and slightly puffed.

Once baked, remove the bars from the oven and allow them to cool completely in the pan before slicing.