Preheat your oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.

In a large mixing bowl, beat together the eggs and granulated sugar with vegetable oil and vanilla extract until smooth.

In a separate bowl, whisk the flour, baking powder, and salt together.

Gently fold the dry ingredients into the egg mixture, then fold in the Christmas sprinkles.

Spread the batter evenly in the lined jelly roll pan and bake for 10 to 12 minutes, until the cake springs back lightly.

Remove the cake from the oven, allow it to cool slightly, then roll it in the parchment paper from the short side and let it cool completely on a wire rack for 1 to 2 hours.

Beat the softened cream cheese and unsalted butter until light and fluffy in a clean bowl.

Mix in the sifted confectioners' sugar and vanilla extract until smooth and creamy.

Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over it, leaving a border.

Sprinkle additional Christmas sprinkles over the filling.

Roll the cake up again tightly with the filling inside, wrap it in plastic wrap, and chill for 30 minutes.

Melt the white chocolate, cool slightly, then spread it over the top of the cake roll before adding additional sprinkles.

Let the chocolate set before slicing and serve on a festive platter.