1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
2In medium bowl, mix 6 oz of the cream cheese and 3/4 cup of the powdered sugar until well blended and smooth. Spoon mixture into decorating bag fitted with 1/2-inch round tip. Poke hole in top of each cupcake with tip; pipe small amount of mixture into center of cupcake. Smooth top.
3In large bowl, beat remaining 4 oz cream cheese, 1/3 cup butter, remaining 1 3/4 cups powdered sugar, the half-and-half and almond extract with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional half-and-half, 1 teaspoon at a time. Frost cupcakes. Sprinkle with bands of purple, green and yellow sugar. Store covered in refrigerator.