In a mixing bowl, blend together cream cheese, granulated sugar, vanilla extract, and ground cinnamon until the mixture is smooth and creamy.

Spread a generous amount of the cheesecake filling onto the center of each flour tortilla, then roll tightly and seal the edges.

Preheat your frying oil in a large skillet to 350°F (175°C) and brush each chimichanga with melted butter.

Mix together granulated sugar and ground cinnamon in a shallow dish for coating.

Carefully place each chimichanga into the preheated oil and fry for 2-3 minutes on each side until golden brown.

Remove chimichangas from the oil and roll them in the cinnamon-sugar mixture while warm.

Serve warm, optionally with vanilla ice cream or chocolate sauce.