Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan by rubbing the softened butter along the bottom and sides to prevent sticking.

Unroll one can of crescent roll dough and carefully lay it flat in the prepared baking dish. Gently press the seams together to create an even layer, ensuring the dough covers the entire bottom without pressing too firmly.

In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Using a hand mixer, beat the mixture until it becomes smooth and creamy. For easier spreading, drop large spoonfuls of the cheesecake filling over the crescent dough, then gently spread it out into an even layer.

Carefully unroll the second can of crescent roll dough and place it over the cream cheese filling. Avoid pressing it into the cheesecake layer—simply position it gently to cover as much of the surface as possible.

Melt the 6 tablespoons of butter in the microwave on HIGH until fully liquefied. Pour the melted butter evenly over the top layer of crescent dough, using a knife or spatula to ensure it coats the entire surface.

In a small bowl, mix the sugar and cinnamon together until well combined. Evenly sprinkle the cinnamon-sugar mixture over the buttery top layer, ensuring full coverage for a crisp, golden finish.

Transfer the baking dish to the oven and bake for 25-30 minutes, or until the top turns a rich golden brown and the cinnamon-sugar topping crystallizes slightly.

Allow the cheesecake bars to cool completely before slicing. For best results, store them in the refrigerator to maintain freshness and prevent the cheesecake filling from spoiling.