1. Beat the softened cream cheese in a bowl until smooth and fluffy.

2. Mix in 1/4 cup granulated sugar, brown sugar, vanilla extract, and 1 tsp ground cinnamon until fully combined.

3. Spoon the cheesecake filling into the center of each tortilla, leaving space around the edges.

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

5. Heat about 1 to 1 1/2 inches of oil in a deep skillet over medium heat until hot.

6. Fry the chimichangas seam-side down in batches for 2 to 3 minutes per side, or until golden brown and crisp.

7. Transfer to a paper towel-lined plate briefly to remove excess oil.

8. Stir together 1/2 cup granulated sugar and 1 1/2 tsp ground cinnamon in a shallow bowl.

9. Brush the warm chimichangas lightly with melted butter, then roll them in the cinnamon sugar mixture.

10. Whisk the powdered sugar with milk until smooth to make a simple glaze.

11. Drizzle the glaze over the warm chimichangas and serve immediately.