Preheat your oven to 350°F (175°C).

Grease a 9×13 inch baking dish.

Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish. Stretch and press the dough to cover the entire bottom.

In a medium-sized mixing bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth and creamy. Spread the cheesecake mixture evenly over the dough layer in the baking dish.

Unroll the second can of crescent roll dough and gently lay it over the cheesecake mixture. Pinch together any seams if needed.

Pour the melted butter evenly over the top layer of dough. In a small bowl, mix 1/4 cup sugar and 1 teaspoon ground cinnamon together. Sprinkle this mixture evenly over the butter-topped dough.

Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and puffed.

Allow the cheesecake bars to cool completely in the pan on a wire rack. Refrigerate for at least an hour before slicing into bars.