Preheat your oven to 350°F (175°C). Line a 15x10 inch baking sheet with parchment paper.

In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt.

In a separate bowl, beat the eggs with sugar until light and fluffy, about 3-5 minutes.

Add canola oil, buttermilk, vinegar, red gel food coloring, and vanilla extract to the egg mixture. Mix until combined.

Gently fold the dry ingredients into the wet mixture, ensuring not to over-mix.

Spread the batter evenly in the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until a toothpick comes out clean.

Prepare a clean kitchen towel by dusting it with powdered sugar.

Immediately transfer the hot cake onto the prepared towel, remove parchment paper, and roll the cake tightly with the towel while warm.

Allow the rolled cake to cool completely for about 30 minutes.

Beat the softened cream cheese and butter in a mixing bowl until smooth.

Gradually add powdered sugar and vanilla extract, mixing until fluffy.

Unroll the cooled cake and spread the cream cheese filling over it, leaving a small margin.

Optionally, add semi-sweet chocolate chips on top of the filling.

Re-roll the cake carefully without the towel and wrap it in plastic wrap. Refrigerate for at least an hour.

In a small saucepan, heat heavy whipping cream until it simmers.

Remove from heat and stir in the chocolate chips until melted and smooth.

Drizzle ganache over the chilled cake roll before slicing.

Optionally, garnish with crushed peppermint candy and serve slices on a platter.