Preheat the oven to 350 F and line a large baking sheet with parchment paper.

To make the filling, mix softened cream cheese with ¼ cup powdered sugar and vanilla. Set aside.

Stir brown sugar and melted butter until the sugar dissolves. Set aside.

Open the can of crescent dough and unroll it barely over half. If using crescent dinner rolls, pinch the perforation to seal. Roll it in the opposite direction towards the middle.

Using a serrated knife, cut the slices about ¾ inch thick. Pinch and pull the middle of the slice down to make a point, forming a heart shape. Arrange them onto the baking sheet leaving a 2-inch space apart.

Press the center of each heart to make a deep indentation in the center of each roll.

Spread the cream cheese mixture in the indentation, using 1 heaping teaspoon of filling per heart.

Spread strawberry jam over the cream cheese, adding 1 teaspoon of jam or however much it can hold on each heart.

Brush the edges of each heart (around the filling) with the melted butter and brown sugar mixture.

Bake for 16-18 minutes or until the edges are golden brown.

To make the glaze, stir ¼ cup powdered sugar and milk, starting with 1 teaspoon of milk and adding more if needed to get the desired consistency. Drizzle over the hearts and serve.