Preheat your oven to 350°F (175°C). Grease your 9x13-inch sheet pan lightly with butter or line it with parchment paper for easy removal later.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a large mixing bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy (about 3-4 minutes).
Beat in 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
Gently fold in 1 1/2 cups dried cranberries and 1 cup white chocolate chips, ensuring even distribution.
Spread the batter evenly in the prepared sheet pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool completely on a wire rack.
In a small bowl, beat together 1/2 cup softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Once bars are completely cool, spread cream cheese frosting evenly over the top. Refrigerate for 15-20 minutes to set before slicing into squares.
