The reason why you vacuum seal cheese is to extend the shelf life of the cream cheese significantly.
Vacuum sealing cheese prevents air exposure to the cheese and inhibits the growth of mold and bacteria from forming on the cheese.
As a result of being vacuum sealed the cheeses flavor, texture and appearance are preserved for a longer period of time.
Basically the vacuum sealing of the cheese locks in the moisture for the cheese and protects the cheese from odors and dust and other contaminants.
When vacuum sealed the vacuum sealed cheese can last for several months.
Vacuum sealing the cheese ensures that the cheese doesn't absorb or release any odors.
If you want to make cheese last longer you should vacuum seal it to keep it fresher longer and extend the shelf life.
However if you want to age your cheese it should be left to breathe as cheese can give off CO2 as it ages.
Vacuum sealing other foods can also preserve the food and help it last longer.
Vacuum sealing limits the exposure to air and also prevents freezer burn and helps the food to maintain the peak taste and texture of the food.