Preheat your oven to 350°F (175°C).

Prepare the crust by mixing crushed graham crackers with melted butter and sugar, then press into the bottom of a springform pan.

In a large mixing bowl, combine flour, cocoa powder, baking soda, and salt; mix well.

In another bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla extract until smooth and fully combined.

Gradually add the dry mixture to the wet mixture, stirring until just combined; do not over-mix.

Stir in the red food coloring until evenly distributed.

In a separate bowl, beat the cream cheese until smooth. Gradually add powdered sugar and sour cream, continuing to blend until creamy.

Pour the red velvet batter over the crust and then dollop the cream cheese mixture on top; swirl with a spatula to create a marbled effect.

Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle.

Once baked, turn off the oven and let it cool inside for an hour to prevent cracking.

Chill the cheesecake in the refrigerator for at least four hours before serving.

Whip the heavy cream until stiff peaks form; spread or pipe over the cooled cheesecake as frosting.

Decorate with festive toppings like crushed candies or seasonal fruit just before serving.