Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Blueberry Mixture: In a small saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries start to burst. Remove from heat and let cool.
Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Assemble Rolls: Unroll the crescent roll dough and separate it into triangles. Spread a layer of cheesecake filling on each triangle, then add a spoonful of the blueberry mixture.
Roll Up: Starting at the wide end, roll up each triangle and place them on the prepared baking sheet.
Top and Bake: Brush the rolls with melted butter and sprinkle with graham cracker crumbs. Bake for 12-15 minutes, or until golden brown.
Cool: Allow the rolls to cool slightly before serving.
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