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

In a large bowl, mix together the flour, sugar, cocoa powder, and salt.

In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until just combined.

In a small bowl, combine the baking soda and vinegar. Add this bubbly mix to your cake batter and stir.

Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for about 10 minutes before transferring them to a wire rack.

While the cakes are cooling, beat cream cheese and sugar until smooth and creamy, then add in the vanilla extract and eggs until just combined.

Pour the cheesecake batter into a greased 9-inch round cake pan and bake at 325°F (160°C) for about 50 minutes, or until set but still slightly jiggly in the center. Let cool completely.

While the cake layers and cheesecake are cooling, beat the softened butter until smooth, then gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla and a splash of heavy cream for a velvety texture.

Once everything is cool, place one red velvet cake layer on a serving plate, add a generous dollop of frosting, and then place the cheesecake layer on top. Repeat with the second red velvet layer.

Cover the entire cake with frosting, and sprinkle red velvet cake crumbs on top for a playful touch.