Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray.

Place saltine crackers side by side on the parchment paper. Set aside.

Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.

Bake for 5 minutes.

Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.

Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes.

Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.