In a mixing bowl, combine softened cream cheese, sugar, vanilla extract, and almond extract. Using a hand mixer, blend until smooth and creamy, about 2-3 minutes. Divide the filling into separate bowls and add food coloring as desired, stirring well until you achieve the vibrant pastel shades. Chill in the refrigerator while you prepare the dough.

In a large mixing bowl, whisk together all-purpose flour, sugar, and kosher salt. Warm the milk slightly in a saucepan until it’s between 110°F and 115°F. Then, sprinkle active dry yeast into the warm milk, allowing it to dissolve for about 5 minutes. Combine the milk mixture with the flour blend, followed by eggs and vanilla extract, stirring until well incorporated.

Add the very soft unsalted butter to the dough mixture, mixing it in until you achieve a sticky yet cohesive dough. This may take around 3-5 minutes of kneading with your hands or a stand mixer fitted with a dough hook. Once mixed, the dough should be pliable and slightly tacky to the touch, indicating it's ready for the first rise.

Cover the dough with a damp cloth or plastic wrap and set it in a warm place, allowing it to rise for 1 to 1.5 hours, or until it doubles in size. You can also refrigerate the dough overnight for a slower, more flavorful fermentation. Check occasionally, noting the dough’s growth.

Once the dough has risen, punch it down gently to release the air. On a floured surface, roll the dough into a large rectangle, about ¼ inch thick. Lightly score the surface to mark even sections, then spread the colorful cream cheese filling evenly across the dough, leaving a small border. Roll it tightly from one end to create a log shape, ensuring the filling stays inside.

Carefully slice the log in half lengthwise, revealing the colorful layers. Twist the two halves together and place them in greased loaf pans, shaping them into a spiral to fit. Cover the pans with a kitchen towel and let them rise in a warm area for about 1 hour, until puffed and airy.

Preheat your oven to 350°F (175°C). Once the babkas have risen, place them in the oven and bake for 30 to 40 minutes. They should turn a beautiful golden brown and sound hollow when tapped, with an internal temperature of 185-190°F. Keep an eye on their color during the last few minutes to ensure they don’t over-brown.

As soon as the babkas are out of the oven, brush them generously with warm sugar syrup to add a lovely sheen and moisture. Let the loaves cool in the pans for about 10-15 minutes, then transfer them to wire racks to cool completely. Allowing them to cool will enhance their texture and flavor, making them perfect for your table.