Heat oven to 300F.
In the bowl of a stand mixer with the paddle beater, whisk together the sugars, flour, baking powder, salt, and sprinkles.
Add oil and vanilla. Mix until clumps form.
Spread the mixtures on a parchment lined (or Silpat lined) sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch; they will dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or eating. Store in an airtight container at room temperature for up to one week. For storage up to one month, store in the refrigerator or the freezer.