is my water profile suitable for brewing extract IPAs?

The problem you'll have is that you don't know the mineral profile of the water used to make the extract. These minerals will be additive to whatever minerals are in your water. Also, the water report you linked doesn't show all of the ions that are relevant to brewing. But it does show Chloride at 250 ppm. That is very high. Too high really for any beer style I can think of, from a flavor perspective. You might consider using distilled or RO water, either entirely or to dilute your tap water.

Edit: I misread the report. The 250 was a maximum acceptable level. The chloride levels are okay. Still, you won't know what's in the extract, and some ions, like sulfates are not listed in the report. Sulfates are pretty important, especially for IPAs that you mentioned.