Melt the Butter and Marshmallows:
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir continuously until completely smooth and melted.

Blend the Cheesecake Mixture:
While the marshmallows melt, in a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and almond extract (if using) until smooth and well combined.

Combine Wet Ingredients:
Add the cheesecake mixture into the saucepan with the melted marshmallows. Stir thoroughly until fully incorporated and the mixture is glossy and uniform.

Add the Cereal:
Remove from heat and gently fold in the rice krispies cereal until evenly coated. Work quickly before the mixture starts to set.

Press into Pan:
Transfer the mixture into a parchment-lined 8×8-inch baking pan. Use a spatula or lightly greased hands to press it down evenly into a compact layer.

Chill Until Set:
Refrigerate for at least 1 hour or until firm. Once set, cut into squares and serve chilled.

Optional Garnish:
Before chilling, top with a dollop of whipped cream, a sprinkle of sprinkles, or crushed graham crackers for extra flair.