In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon of cinnamon. Set aside.

Preheat your oven to 350°F (175°C). Unroll the refrigerated crescent roll dough and transfer it to a greased baking dish to form a crust.

In a large mixing bowl, beat softened cream cheese with 3/4 cup sugar until smooth. Add eggs, vanilla, and cinnamon, then mix until combined.

Spread the cheesecake mixture evenly over the crescent roll base.

Bake for 25-30 minutes, until edges are golden and center is slightly jiggly.

Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight.