Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or use a silicone baking mat.
Beat the cream cheese, cinnamon, sugar and vanilla extract together until light and fluffy. Fold in the chopped pecans.
Unroll the pie crust and cut 4 equal sized rectangles.
**I have a pop tart mold that makes life easy.
** Each unrolled pie crust will yield 4 rectangles, or 2 pop tarts. For 4 tarts, unroll the additional pie crust.
Place 2 of the rectangles onto the baking sheet. Spread 1 1/2 -2 tablespoons of cream cheese filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides. Top each with another rectangle, then seal edges with your fingertips, and use a fork to crimp the edges closed. Poke the top center 3-4 times with the fork to allow for venting.
Bake for 10-12 minutes until golden brown. Remove from oven and allow to cool completely on a baking rack before icing.
In a mixing bowl whisk together all icing ingredients. Add more half and half 1/2 tsp at a time to reach desired consistency. It should be slightly runny, but able to maintain its shape. Spread over tops of pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sanding sugar while the icing is still wet. Serve immediately.