1. Preheat your oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper.

2. In a medium bowl, beat the cream cheese and sugar together until smooth and creamy. Then, beat in the egg and vanilla extract until well combined. Set aside.

3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cocoa powder. In another bowl, whisk the vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring. Gently combine the wet and dry ingredients until smooth.

4. Pour the red velvet batter into the prepared baking pan. Dollop the cheesecake swirl mixture over the top and use a knife to swirl it gently.

5. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan before slicing or frosting.