Preheat oven to 350°F. Line 12 standard muffin cups with paper liners and place one Red Velvet Oreo cookie into the bottom of each muffin cup.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese until smooth.

In a small bowl, whisk together the sugar and cocoa powder and then add the mixture to the cream cheese and mix until thoroughly combined.

Add eggs one at a time, making sure to scrape the sides and bottom of the bowl before and after each egg.

Add vanilla extract and red food coloring and mix until combined.

Use a large cookie scoop (about 3 tablespoons) to scoop the cheesecake batter into each muffin cup.

Bake in preheated oven for 18-20 minutes, or until cheesecakes appear to be set.

Remove pan to a cooling rack and allow the cheesecakes to cool completely.

Refrigerate cheesecakes for at least 4 hours or overnight.

If desired, top with whipped cream and sprinkles before serving.