Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and melted butter until they resemble wet sand. Lightly grease a springform pan and firmly press the crumb mixture into the bottom to form an even crust. Once done, refrigerate the crust while you work on the filling.

In a large mixing bowl, beat softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add in granulated sugar and mix until fully incorporated. Next, add the eggs one at a time, allowing each to blend in completely. Finally, stir in vanilla extract until the filling is luscious and well combined.

In a small bowl, mix together brown sugar and ground cinnamon. This fragrant swirl will elevate your Cinnamon Roll Honeybun Cheesecake, adding delightful spiced notes throughout. Set this mixture aside as you continue to assemble the cheesecake.

Pour half of the cream cheese mixture over the chilled crust, smoothing it out evenly. Sprinkle half of the cinnamon sugar mixture on top, creating a sweet layer. Carefully add the remaining cream cheese filling and then sprinkle the rest of the cinnamon mixture over it. Use a knife to gently swirl the layers together, ensuring a beautiful marbled effect.

Place the cheesecake in the preheated oven and bake for 50-55 minutes. You'll know it's done when the center is slightly jiggly but set around the edges. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour before transferring it to room temperature to cool further.

While your cheesecake cools, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk until you achieve your desired consistency for drizzling. Set aside while the cheesecake continues to chill.

Once the cheesecake has cooled completely in the refrigerator for at least 4 hours, drizzle the prepared glaze over the top. Slice it into generous pieces and serve chilled.