In a food processor, pulse to crumble the sugar cookies. Pour into a medium sized mixing bowl and add in melted butter and both sugars. Mix together well with spatula. Spray an 8x8 Good Cook baking pan with nonstick spray and place half the sugar cookie mixture on the bottom of the pan, pressing well to flatten. In the bowl of a stand mixer, combine cream cheese, whipped topping, condensed milk, vanilla and almond extract, beating well to combine. Once combined, fold in the mini M&M’s using a spatula. Pour ice cream mixture into the baking pan and smooth out top. Top with remaining sugar cookie mixture, pressing down slightly. Cover with plastic wrap and place in freezer for 4 hours, or until set. Cut into bars and serve immediately.