Grease and line two 9-inch round cake pans with parchment paper. Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.

In another bowl, mix the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and food coloring until everything is smooth.

Combine the wet and dry mixtures, stirring until the batter is smooth and showcases a vibrant red color.

In a separate bowl, beat the cream cheese until creamy and smooth. Add the powdered sugar and vanilla extract, mixing until fluffy and well combined.

Pour the red velvet batter into the prepared pans. Add spoonfuls of the cheesecake mixture on top of the batter and gently swirl with a knife to create beautiful patterns.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pans for 10 minutes, then turn out to wire racks to cool completely.

Frost the cooled cake with any remaining cheesecake mixture or your choice of cream cheese frosting. Decorate with additional swirls or crushed cake crumbs for a delightful finish.