1. Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper. Lightly grease the paper for easier removal.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.

3. Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 to 10 minutes until lightly golden. Allow the crust to cool slightly.

4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps remaining.

5. Add the granulated sugar, vanilla extract, and almond extract. Mix until fully combined and fluffy.

6. Add the eggs one at a time, mixing slowly after each addition to avoid overmixing the batter.

7. Fold the sour cream into the cheesecake filling until smooth.

8. Gently fold in the pastel sprinkles and white chocolate chips using a spatula.

9. Pour the cheesecake batter over the cooled crust and spread evenly.

10. Sprinkle extra pastel sprinkles over the top for decoration.

11. Bake for 35 to 40 minutes until the edges are set while the center still jiggles slightly.

12. Turn off the oven and crack the oven door open slightly. Let the cheesecake bars cool gradually for 15 minutes.

13. Transfer the bars to room temperature, then refrigerate for at least 4 hours or overnight.

14. Lift the chilled bars from the pan using the parchment paper and slice into squares.

15. Top with whipped cream and extra sprinkles before serving chilled.