Preheat the oven to 350°F (180°C) and line a 9x9-inch square pan with parchment paper, ensuring there is overhang on all sides.

In a large bowl, combine butter, brown sugar, white sugar, salt, nutmeg, vanilla, and almond extract. Beat with an electric mixer until light and fluffy (2-3 minutes).

Add 1 cup of flour to the mixture and mix until just combined. Add the remaining 1 cup of flour and beat until it resembles coarse crumbs. Add sprinkles and mix by hand until dough forms large clumps.

Measure out 1 1/2 cups of the crumb mixture, press it firmly into the bottom of the prepared pan, and reserve the rest for the topping.

Bake the crust for 15-20 minutes, or until edges begin to turn golden. Cool for 5 minutes while leaving the oven on.

To make the filling, beat together cream cheese, sugar, flour, vanilla, salt, and nutmeg until smooth. Add heavy cream and lemon juice, mixing until combined. Add eggs and mix on low speed until just blended.

Pour the filling over the crust, spreading it evenly. Sprinkle reserved crumbs over the filling, breaking any large clumps.

Bake for 30-35 minutes until the edges are puffed and set, and the center jiggles slightly.