Preheat oven to 350°F. Lightly spray a 9x13 cake pan with vegetable spray.
For the Bars
Combine butter and sugar in a large bowl and using a mixer, blend until creamy, approximately two minutes. Add the cream cheese, flaxseed, cornstarch, milk, apple cider vinegar, raspberry, and almond extract. Mix again until all ingredients are combined and the batter is light and fluffy. Add the smashed raspberries and stir to combine. Set aside.
In a separate bowl combine the flour, baking powder, and baking soda. Stir to combine.
Using your mixer on low speed, gradually pour the flour mixture over the butter mixture. Continue mixing until well combined.
Press the batter into the prepared pan, making sure the batter is distributed evenly across the pan.
Bake for 20-25 minutes, until the edges are golden brown and a tester inserted in the middle of the bars comes out clean.
Remove from oven and set aside to cool.
Raspberry Frosting
Combine the butter and remaining 2 tablespoons of cream cheese in a large bowl. Use the mixer from the bars above, beat on medium-high until smooth, and leaning toward fluffy, about one minute.
Add the powdered sugar, and raspberry extract. Beat again until combined.
Add the milk, one tablespoon at a time until the desired consistency is reached. Add the food coloring (if using) and continue beating for another minute or two to make the frosting is even fluffier!
Wait until the bars are cooled completely and then top with the Raspberry Cream Frosting. Top with lots and lots of sprinkles.
To store, cover, and leave at room temperature for up to 2 days, refrigerated up to 7 days. Individual bars can be frozen by placing them on a tray and placing the tray in the freezer. Once frozen transfer to a freezer bag and freeze up to 1 month.