Preheat oven to 350F. Line an 8" x 8" pan with parchment paper and lightly coat with non-stick spray. Set aside.
Cream butter and sugar. Beat in eggs, vanilla extract and almond extract.
In a separate bowl, mix together dry ingredients. Add to butter mixture. Stir until combined. Press dough into pan. Bake for 15 – 20 minutes, until the edges are lightly browned. Let cool.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 1 – 2 minutes.
Add powdered sugar, champagne, heavy cream and vanilla extract. Mix on low until combined. Add pink food coloring then mix on medium-high speed for 2 more minutes, until smooth and fluffy.
Evenly spread on top of cookie bars and top with sprinkles. Cute into bars and enjoy!