1. Prepare the Crust:

1. Line an 8×8-inch baking dish with parchment paper and set aside.
2. In a medium saucepan over low heat, melt the white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.
3. Remove from heat and stir in the vanilla extract, almond extract, and sugar cookie mix until fully combined.
4. Fold in the rainbow sprinkles, reserving a few for topping if desired.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Sprinkle the remaining sprinkles on top and gently press them into the fudge.
7. Refrigerate for at least 2 hours or until firm. Cut into squares and serve.