I think it's totally worth doing, and other than my porters/stouts and wheat beers, I cold-crash every batch.
But "two days" might be optimistic. If I'm crashing a single 5g carboy from ~65°F down to 34°F in one of my 17cf fridges, it takes a full day just to reach that temperature - and two of them takes all of two days to get there.
By the time the beer hits terminal temperature, all of the dry hop pellet mush has hit the bottom, and then it typically takes a good 2-3 days to really brighten.
As I keg, and use "set and forget" carbing at dispensing temperature, there will be at least two weeks of cold conditioning before I'll tap a keg, which will leave "regular" ales "read through" bright after the first pour.
But when a keg kicks there's barely a tablespoon of yeasty/trubby bits left, so nearly all of the real clearing is being done during crashing...