1. Make the Cheesecake Filling:

1. In a mixing bowl, beat the cream cheese, granulated sugar, vanilla extract, and cinnamon (if using) until smooth and creamy.
2. Cover and refrigerate while preparing the egg rolls.

2. Assemble the Egg Rolls:

1. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
2. Place 2–3 tablespoons of cheesecake filling in the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the two side corners. Roll up tightly, sealing the top corner with a brush of beaten egg.
4. Repeat with the remaining wrappers and filling.

3. Fry the Egg Rolls:

1. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
2. Fry the egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.
3. Remove with a slotted spoon and drain on a plate lined with paper towels.

4. Make the Caramel Sauce:

1. In a small saucepan, combine the sugar and water. Cook over medium heat, swirling the pan (do not stir), until the sugar dissolves and turns a golden amber color, about 5–7 minutes.
2. Carefully whisk in the heavy cream (it will bubble vigorously). Stir in the butter and a pinch of salt until smooth. Remove from heat and let cool slightly.

5. Serve:

1. Dust the egg rolls with powdered sugar and serve warm with the caramel sauce on the side for dipping.