Preheat the oven to 350 degrees and spray a 9 x 13 baking pan with baking spray.
Mix together (I used a hand mixer) the cream cheese, 1 1/2 cups sugar, and the vanilla extract until smooth.
In a small bowl stir together the remaining 1 cup of sugar and 1 tsp of cinnamon.
Unroll the entire sheet of one can of crescent rolls, keeping it in one large piece, and press them, closing seams, into the bottom of the 9 x 13 pan, as you do to a pie crust. Sprinkle 1/2 of the bowl of cinnamon sugar over the crust.
Spread the entire cream cheese mixture evenly over the dough gently.
Unroll the second can of crescent rolls, and again keeping it in one big sheet place it over the cream cheese mixture.
Brush the top with melted butter, and sprinkle the rest of the cinnamon sugar mixture over the dough.
Bake for 40-45 minutes until golden brown.
Serve plain or with a scoop of vanilla bean ice cream on the side.