Preheat the oven to 350 degrees and line a cookie sheet with parchment paper and spray baking spray onto the parchment paper
Using two small bowls, separate the eggs, 1 bowl for the egg whites and the second bowl for the yolks
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt
Using a large bowl, beat together the egg yolks, sugar, canola oil, buttermilk, white vinegar and red food coloring until combined and thick
Using another medium bowl, beat the egg yolks until stiff peaks form
Gently fold in the egg yolk mixture into the egg whites until combined
Gently fold in the dry ingredients until combined
Pour the batter onto the cookie sheet and spread evenly
While cake is baking, lay out a clean kitchen town and sprinkle with powdered sugar
Bake in the oven for 12-14 minutes or until the cake springs back when touched
Once cake is removed from oven, flip the cake over onto the clean kitchen towel
Remove the parchment paper from the cake
Carefully roll the cake up into a log with the kitchen towel
Place onto a wire rack and allow to cool completely
While the cake is cooling, make the filling.
Using a hand mixer, beat the cream cheese, butter, vanilla and powdered sugar until combined and creamy
Unroll the cake and remove the towel
Evenly spread the filling onto the cake
Roll the cake back up carefully and wrap in plastic wrap and place in the fridge.
While the cake is being chilled, you can make the chocolate ganache.
Heat the heavy cream in a small pot over medium to high heat until the cream starts to simmer.
Pour the cream over the chocolate chips in a heat safe bowl and allow the cream to sit for 1 minute before whisking until smooth
Place the chilled rolled cake onto a wire rack and pour the ganache over the rolled cake
Sprinkle the crushed peppermint candy on top.
Cut and enjoy right away or store in the fridge.