Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray or grease with cooking oil.
Mix together sugar and ground cinnamon in a small bowl. Set aside.
Add cream cheese, sugar, eggs, vanilla extract, and salt to a large mixing bowl. Using a hand or stand mixer, mix together all the ingredients until mostly smooth.
Open one can of crescent roll dough and lay it into the prepared baking dish, making sure to stretch it to reach all the edges of baking dish. Pinch together the perforations of the dough with your fingers so that it's sealed and makes one solid sheet. Do the best you can - if there are still a few holes here and there, it's okay.
Spread the cream cheese mixture in an even layer on top of the dough.
Open the second can of crescent roll dough, lay it out on a sheet of parchment paper and pinch together the perforations just like the first can of dough. Remove the dough from the parchment paper and place it on top of the cream cheese seam side down.
Brush the top with melted butter and sprinkle with prepared cinnamon sugar. Bake for about 30 minutes, until dough is golden and cooked through. Let cool and slice into 12 bars.
Nutritional information was calculated using reduced-fat cream cheese and reduced-fat crescent roll dough.