In a small bowl, combine ½ cup granulated sugar with 2 teaspoons of cinnamon. Mix well and let sit for 5 minutes.

Preheat your oven to 350°F (175°C). Unroll the crescent roll dough in a greased baking pan, pressing seams together.

In a large bowl, beat softened cream cheese with ½ cup sugar and 1 teaspoon vanilla until smooth, about 2-3 minutes.

Spread the cheesecake filling over the crust, then sprinkle with the cinnamon-sugar mixture. Bake for 25-30 minutes.

Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.

Slice into wedges using a sharp knife before serving. Optionally garnish with berries or caramel sauce.