Lay one can of refrigerated crescent rolls in the bottom of a 9 x 13 pan, pressing all the seams closed. Mix cream cheese, sugar and vanilla together until smooth. Spread on top of crescent rolls and top with the second can of rolls. Pour the melted butter on top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 30 minutes. Let cool and cut into squares. *NOTE* Our house prefers these all the way cool. Also, I have dropped a few half teaspoons of jam/jelly onto the cream cheese mixture before topping with the second layer of crescent rolls for a fruit and cheese danish.