Well, it could have a negative impact on the bottles.
Cold-crashing doesn't really end fermentation, it just hibernates the yeast. They'll wake back up whenever the temp rises again.
My vote is that you ride it out, let the yeast do what yeast does. If it ends up drier than you prefer, look to other parts of your process (recipe, mash temp) for solutions in the next batch.
"Anything worth doing, is worth doing slowly." ~~ Mae West