In the mixing bowl of a stand mixer, blend the softened cream cheese, eggs, sugar, Vanilla, Pumpkin, and cinnamon, until well blended, thick and smooth. Open the egg roll wrappers, and lay them out on parchment paper. Add about 2 Tablespoons of the pumpkin cheesecake filling in the center of the egg roll wrapper, and smooth out evenly, but keep the filling about 1/4 inch from the edges.

Melt the stick of butter in the microwave, and with a pastry brush, brush the edge of the egg roll wrapper with the melted butter, to seal the edge. Place the 2 cups of sugar in a wide flat dish, and add the 2 Tablespoons of Cinnamon, and mix well. Dip the Egg Rolls in the melted butter, and then in the cinnamon and sugar mixture, and lay them in the Air Fryer basket. When the basket is full, place basket in the Air Fryer, and air fry for 6 minutes at 400 degrees. Turn the Egg Rolls half way through cooking; at approximately 3 minutes. When you open the basket, the Egg Rolls should be a golden brown color. If they're too light, place them on 2 more minutes in the Air Fryer.

Remove the Egg Rolls from the air fryer, and continue until all Egg Rolls have been filled, rolled, dipped, and cooked in the Air Fryer. Serve, and Enjoy!