Sometimes you DO want the yeast out of suspension as soon as you start lagering. If you are done with fermenting, and there is no diacetyl or unwanted flavors, then it is done, get them to bed. If you pitched yeast COOL rather than warmer, there is a good chance you will have minimal clean-up time.
In my mind there are 2 reasons to drop temp carefully:
1. To keep yeast active so that they may clean up while being chilled down.
2. To prevent your cooler or fridge from overshooting the temp you want, and inadvertently freezing your beer.
If these aren't a concern, then crash away as fast as you want.