Place the egg whites in a small bowl and let them sit at room temperature for 30 minutes.

Preheat your oven to 375 degrees F and line a 15x10x1-inch baking pan with parchment paper.

Sift the all-purpose flour, baking cocoa, baking powder, baking soda, and salt together into a bowl.

In a large mixing bowl, beat the egg yolks with an electric mixer and gradually add 1/3 cup of sugar until thick.

Incorporate the water and vanilla extract, then fold in the sifted flour mixture.

In another bowl, beat the egg whites until soft peaks form, gradually adding the remaining sugar until glossy.

Fold one-fourth of the beaten egg whites into the batter, then fold in the remaining whites until no streaks remain.

Spread the batter evenly in the prepared baking pan.

Bake for 12 to 15 minutes or until the top springs back when lightly touched.

Cool in the pan for 5 minutes, then transfer to a dusted kitchen towel and roll the cake while it cools.

Beat cream cheese and sugar until smooth, then fold in the thawed whipped topping and crushed peppermint candies.

Unroll the cooled cake and spread the filling over the surface, then reroll the cake without the towel.

Place the log on a serving platter and refrigerate.

Melt butter in a small saucepan, stirring in baking cocoa and water until blended.

Bring to a boil, remove from heat, and whisk in confectioners’ sugar and vanilla until smooth.

Allow to cool slightly before drizzling over the chilled cake log.

Drizzle the glaze over the log, sprinkle with additional crushed peppermint candies, and chill for 10 minutes before slicing.