Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper.
In a small bowl, mix together cream cheese, granulated sugar and vanilla until well combined.
Open crescent roll tube, but do not unroll dough. Cut into 8 even slices, as if you are slicing a loaf of bread. Place crescent rounds flat on prepared baking sheets and use the bottom of a small cup to make an indent in the center of each pastry.
Fill each round with a tablespoon of the cream cheese mixture. Top with a heaping teaspoon of cranberry sauce. Bake at 350°F for 15-20 minutes or until golden brown. Let pastries cool 5 minutes.
While the pastries are cooling, place the powdered sugar and milk in a small ziplock bag and knead until smooth. Make a very small snip in the corner of the bag and drizzle icing over pastries.