Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a medium bowl, combine the gluten-free graham cracker crumbs and melted vegan butter. Stir until the mixture resembles wet sand.

Transfer the crust mixture to the prepared pan and press firmly into an even layer using the bottom of a flat glass.

Place the crust in the freezer to firm up while preparing the filling.

Place the soaked and drained cashews into a high-speed blender. Add the coconut cream, maple syrup, melted coconut oil, vanilla extract, almond extract, lemon juice, and salt.

Process on high speed for 2-3 minutes or until the mixture is completely smooth and emulsified. Stop to scrape down the sides as necessary.

Pour the cheesecake filling into a large mixing bowl. Gently fold in 1/3 cup of vegan rainbow sprinkles using a spatula.

Pour the filling over the chilled crust and smooth the surface with an offset spatula. Decorate the top with additional sprinkles if desired.

Place the pan in the freezer for at least 6 hours, or until the filling is completely set and firm to the touch.

Remove from the freezer and let the bars sit at room temperature for 10-15 minutes before lifting the parchment paper to remove the slab.

Slice into 12 bars using a sharp knife dipped in hot water. Serve chilled.