Preheat the oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it with butter or non-stick spray.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Prepare the wet ingredients: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy, about 3-4 minutes. Stir in the melted butter, vanilla extract, red food coloring, and buttermilk.

Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Bake the cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed. The cake should not be overbaked, or it will become dry.

Roll the cake: As soon as the cake is done baking, remove it from the oven and place a clean kitchen towel on a flat surface. Dust the towel lightly with powdered sugar. Invert the cake onto the towel, peeling off the parchment paper. Starting from one short end, gently roll the cake up with the towel inside. Let it cool completely while rolled up.

Make the filling: While the cake cools, beat the cream cheese, heavy cream, powdered sugar, and vanilla extract together in a medium bowl until smooth and creamy.

Assemble the roulade: Once the cake has cooled completely, carefully unroll it. Spread an even layer of the cream cheese filling over the entire surface of the cake, leaving a small border around the edges.

Roll up the cake: Carefully roll the cake back up, this time without the towel. Place the roulade seam-side down on a serving platter.

Chill and serve: Chill the roulade in the fridge for at least 30 minutes to allow the filling to firm up. Before serving, dust the top of the roulade with powdered sugar and garnish with fresh berries, if desired.