Preheat the oven to 325°F. Grease a 9x13-inch baking dish or line it with parchment paper.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes and let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing well after each addition. Then, add the sour cream, cocoa powder, red food coloring, white vinegar, baking soda, and salt. Mix until smooth.

Pour the cheesecake batter over the cooled crust and spread evenly.

Bake for 30-35 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in for an additional 10 minutes.

Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Cut into squares and serve chilled.