Heat oven to 375 degrees F. Line 2 cookie sheets with cooking parchment paper.
Unroll 2 cans (8 oz each) Pillsbury refridgerated crescent dinner rolls onto work surface, leaving 1 square with 2 triangles rolled up tight. Set roll aside for later.
In medium bowl, beat 1 package (8 oz) cream cheese, softened, 1/3 cup sugar, 1 egg yolk and vanilla until smooth and creamy. Place egg white in separate small bowl; beat with whisk until slightly frothy.
To make 1 Santa, separate 1 square of dough into 2 triangles. On a cookie sheet, take one of the triangles and bend the long pointed end over and to the side to create a Santa hat. Take the other triangle and bring the long pointed end up to the short end of the triangle, creating a U-shaped face. Press the seams closed.
Place the Santa hat carefully over the Santa face, pressing lightly together.
Spread about 1 1/2 tablespoons cream cheese mixture around the face of the Santa, creating his fluffy white beard. Use about another tablespoon of the cream cheese mixture to make the fluffy rim of his hat. Repeat for the remaining dough triangles (you should get 7 danishes).
Cut the remaining roll of dough into 7 slices. Gently pinch and press 1 slice onto the pointy end of Santa's hat, creating it's fluffy pom-pom. Use about 1 tsp cream cheese mixture to cover the dough ball.
Lightly brush any exposed dough with beaten egg white. Bake for 10 - 12 minutes or until golden brown.
Once out of the oven, place the M&M candies on for his eyes and nose. Enjoy!