1. Preheat the oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.

For the Cake: 2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. 3. In a large mixing bowl, beat eggs and granulated sugar until thick and pale. Add vegetable oil, vanilla extract, and red food coloring, and mix until well combined. 4. Gradually add dry ingredients to the egg mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. 5. Gently fold in crushed Oreos. 6. Pour the batter into the prepared pan, spreading it evenly. 7. Bake for 12-15 minutes, or until the cake springs back when touched lightly in the center. 8. Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. 9. Starting from a short end, roll the cake up with the towel and let it cool completely.

For the Filling: 10. In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy. 11. Stir in vanilla extract and crushed Oreos.

For the Topping: 12. In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assembling the Cake: 13. Carefully unroll the cooled cake and spread the filling evenly over the surface. 14. Gently re-roll the cake without the towel and place it seam-side down on a serving plate. 15. Spread the whipped cream topping over the rolled cake and sprinkle with crushed Oreos. Optionally, garnish with whole Oreos.