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Preheat your oven to 350°F. Spray a 9x13 pan with nonstick spray.
Open one can of the crescent rolls and press it into the bottom of the pan, pressing all the seams together so it's one sheet.
With the second can of dough, do the same but on a piece of parchment paper to easily invert onto the filling later.
Melt your butter, and stir together your cinnamon sugar in a small bowl, for topping.
In a medium bowl, beat the cream cheese with a hand mixer on high speed just until creamy, 30 seconds or so.
Add the sugar and mix on high until combined, 30-60 seconds. Scrape the bowl well to get any hidden lumps of cream cheese.
Add the egg and vanilla and mix on medium speed until combined.
Pour this creamy mixture into your pan.
Invert the crescent rolls on the parchment paper on top of the cream cheese layer, then peel off the parchment paper.
Pour melted butter over the top of the bars, then sprinkle on all the cinnamon sugar.
Bake for 40 to 46 minutes. The bars will be deeply golden brown on top and the butter should be just about all baked in.
Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
Slice bars and serve with a drizzle of honey and fresh berries. Store leftovers in the refrigerator for 3-4 days.