For the Cheesecake Bars

• 2 cans (8 oz each) refrigerated crescent roll dough
• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1½ tablespoons ground cinnamon

For the Topping (Optional but Recommended)

• Honey or caramel sauce for drizzling
• Powdered sugar for dusting