Preheat oven to 350F.

Unroll the crescent roll dough and separate the triangles. On a large baking sheet or round pizza pan, lay out the crescent rolls in a circle with the points of each crescent roll triangle pointing outward. The wide ends of the triangles should be overlapping and forming 4-inch wide circle in the center.

In a medium mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth. Stir in ½ teaspoon vanilla extract.

Scoop the raspberry pie filling onto the circle of the crescent roll ring. Dollop the cream cheese mixture on top of the pie filling.

Bring the points of the triangles of the dough up over the filling and tuck under the inside of the circle to form a large crescent ring. The filling will still be visible between the crescent rolls.

Bake at 350F for 20-25 minutes until golden brown. Cool for 20 minutes on the baking sheet.

In a small bowl, whisk together the powdered sugar, heavy whipping cream, and the remaining ½ teaspoon vanilla extract, adding just 1 tablespoon of cream at a time until the frosting reaches your desired consistency (just thin enough to drizzle). Drizzle the frosting over the cooled crescent ring.