Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal, and set aside.

In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and sugar together on medium speed until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, almond extract, and softened cream cheese, and continue mixing until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.

In a separate bowl, whisk together the flour and baking powder, then gradually add the dry mixture to the wet ingredients. Mix on low speed until a thick, cohesive dough forms—do not overmix.

Transfer the cookie dough to the prepared baking pan and spread it evenly using a spatula or the back of a spoon. Bake for 20–25 minutes, or until the top is lightly golden and the center is set. Remove from the oven and allow to cool in the pan.

While the bars are cooling, prepare the frosting. In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, milk, vanilla extract, and pink food coloring gel (if using), and mix until creamy and spreadable. Adjust the consistency by adding more milk (for thinner frosting) or more powdered sugar (for thicker frosting), as needed.

Once the bars are completely cool, spread the frosting generously over the top. Add sprinkles for decoration, if desired. Slice into 16 squares and serve.