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Preheat the oven to 350 degrees Fahrenheit. Arrange crescent roll triangles in a circle on a baking sheet with the points facing outward and the wide ends overlapping.
In a medium bowl, beat the softened cream cheese, sugar, and ½ teaspoon vanilla until smooth. Spoon raspberry pie filling over the crescent dough. Dollop the cream cheese mixture over the filling.
Fold the dough tips over the filling and tuck them under the inner ring. Bake for 20 to 25 minutes or until golden brown. Cool for 20 minutes.
Whisk together the powdered sugar, remaining vanilla, and cream to make a glaze. Drizzle over the cooled crescent ring before serving.