Prepare a cinnamon-sugar mix by combining equal parts sugar and ground cinnamon. Let it rest for 10 minutes.

Preheat your oven to 350°F (175°C). Unroll crescent roll dough into a greased baking dish, pressing seams together to form a crust.

In a mixing bowl, beat softened cream cheese with sugar until smooth. Add eggs and vanilla extract, mixing just until combined.

Spread cheesecake filling evenly over the crust in the baking dish with a spatula.

Bake in the preheated oven for 28-30 minutes until the filling is set and edges are golden brown.

Let the cheesecake cool at room temperature for 1-2 hours, then refrigerate for at least 4 hours or overnight.