1. In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth and creamy.

2. In a shallow bowl, mix 1/2 cup granulated sugar with the ground cinnamon and set aside.

3. Spoon the cheesecake filling evenly into the center of each tortilla.

4. Fold in the sides and roll each tortilla tightly like a burrito.

5. Heat about 1 inch of vegetable oil in a skillet over medium heat.

6. Fry the chimichangas seam side down first, turning as needed, until golden brown and crisp on all sides.

7. Remove them from the oil and place them briefly on a paper towel lined plate.

8. Brush each warm chimichanga lightly with melted butter.

9. Roll them in the cinnamon sugar mixture until fully coated.

10. In a small bowl, whisk together the powdered sugar and milk until smooth.

11. Drizzle the glaze over the warm chimichangas and serve right away.