Unthaw puff pastry sheets according to directions on package.

Soften cream cheese by bringing to room temperature or microwaving for approximately 20 seconds.  It should be just soft enough to stir.  Add in the sugar and vanilla.  Mix until combined.  Set aside.

Preheat oven to 400 degrees.  Spray two large baking sheets with cooking spray.

Lay the puff pastry out on a flat surface.  Using a pizza cutter or long knife, cut each sheet into three equal sections (should come folded into 3 sections).  Then cut those 3 sections into halves, long ways.  You should have 6 long strips.  Cut each of those into 1 1/2" to 2" pieces.  The size doesn't have to be perfect.  You basically want small squares or rectangles so that these can be eaten in one or two bites.  Place the cut puff pastry on the baking sheets about 1/2" apart.

I like to put the cream cheese mixture in a small Ziploc bag and cut the end off to pipe the cream cheese onto the puff pastry.  You can spoon it on, too.  The piping method just goes faster and is easier to control.  Make sure to leave a little room around the edges because the filling will spread out during cooking.

Bake for 8-10 minutes or until edges are golden brown.

Serve warm or once cooled, place in an air tight container, and refrigerate.  I usually microwave them for 30 seconds or so when I pull them out of the refrigerator.  They will be soggier after refrigeration, so if you're making them for an event, I'd bake them right before serving.