Preheat your oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper and greasing it.

Gather all your ingredients together.

In a large mixing bowl, combine the melted vegan butter, granulated sugar, powdered sugar, dairy free yogurt, vanilla extract, and almond extract. Whisk until well blended.

Next, add the all-purpose flour, cornstarch, baking powder, and sea salt to the wet mixture. Gently fold the dry ingredients into the wet ones using a silicone spatula until just combined.

Incorporate the dairy free milk to help mix the batter smoothly.

Fold in the vegan sprinkles until they are evenly distributed throughout the dough.

Transfer the dough into the prepared baking dish, using the back of your spatula to spread it evenly to the edges.

Bake in the preheated oven for 25-26 minutes, or until the edges turn a light golden color.

Once baked, remove the pan from the oven and let the bars cool in the pan for 10 minutes.

After cooling slightly, transfer the bars to a cooling rack and allow them to cool completely before frosting. Ensure there is no warmth left.

Prepare the vegan cream cheese frosting according to your recipe, adding the vegan food coloring and vanilla extract.

Spread the frosting generously over the cooled bars.

For a firmer frosting, chill the bars in the refrigerator for 20-30 minutes before slicing.

Top with additional sprinkles, slice into bars, and serve.

Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.