Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, mix together the flour, sugar, baking soda, and salt. In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Gradually pour the wet ingredients into the dry mixture, stirring until just combined.

Divide the cake batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, prepare the cheesecake. In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar, followed by the vanilla extract. Add the eggs one at a time, mixing well after each addition. Add the sour cream and mix until fully incorporated.

Pour the cheesecake batter into a greased 9-inch round cake pan. Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, or until the edges are set, and the center slightly jiggles. Allow the cheesecake to cool completely in the oven with the door ajar before transferring it to the fridge.

Once all components are cooled, place one layer of red velvet on a serving plate. Top with the cheesecake layer, and then add the second layer of red velvet on top. Decorate the top with fresh sliced strawberries and whipped cream, if desired.