Using a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese, vanilla extract, and almond extract for 1-1.5 minutes until smooth.

Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.

Add the marshmallow fluff and continue mixing just until incorporated.

Fold in 1/3 cup of rainbow confetti sprinkles.

Fold in the thawed whipped topping.

Spread the whipped topping mixture into the pre-made graham cracker crust. Chill in the refrigerator for 8 hours to overnight.

Just before you are ready to serve, add 1 cup of thawed whipped topping to a decorator's bag or a quart-size ziplock with a corner snipped off. Using an even, steady pressure pipe 8 dollops of whipped topping around the edge of the pie so that each slice has a dollop of whipped topping. Finally, pipe 1 dollop in the center of the pie.

Sprinkle the remaining 2 tablespoons of rainbow confetti sprinkles over the top of the pie. Slice into eight servings.