In a mixing bowl, combine softened cream cheese, granulated sugar, brown sugar, vanilla extract, and ground cinnamon. Beat until creamy and smooth.

Take your flour tortillas and spoon the cheesecake mixture onto the center of each one, leaving some space at the edges.

Fold the sides of the tortillas inwards, then roll them up tightly to encase the filling completely.

In a skillet, heat oil over medium heat until shimmering. Add chimichangas seam-side down and fry them for about 2-3 minutes on each side.

Remove the chimichangas and drain them on paper towels. Brush with melted butter and coat in a mixture of cinnamon and granulated sugar.

In a small bowl, whisk powdered sugar with milk or heavy cream until you reach desired consistency. Drizzle the glaze over warm chimichangas before serving.