Preheat your oven to 375°F (190°C) and lightly grease a 13x18-inch sheet pan with non-stick spray.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, ensuring each is fully incorporated before the next. Stir in the vanilla and almond extracts.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet dough, mixing until just combined.

Spread the prepared dough evenly into the greased sheet pan and bake for 12-16 minutes, until the edges turn lightly golden and the center looks set. Allow the bars to cool completely in the pan.

While the bars cool, prepare the frosting by beating together the cream cheese and softened butter until smooth. Gradually add the powdered sugar and stir in the vanilla extract.

Once cooled, spread the frosting evenly across the bars, cut into squares, and serve.