Preheat oven to 350 degrees. Spray a 15-1/2 x 10-1/2-inch jelly-roll pan with cooking spray, line with wax paper, then generously spray again. Dust a tea towel or thin linen towel with 1/4 cup confectioner's sugar.
CAKE: In large bowl, beat egg whites until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
In a large bowl, beat egg yolks and vanilla for 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating for an additional 2 minutes.
Pour buttermilk and red food coloring into a liquid measuring cup.
In a medium bowl, sift together flour, cocoa, baking powder, and salt. Add flour mixture to egg yolk mixture alternately with colored buttermilk, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly into prepared pan.
Bake 12 to 15 minutes or until the cake springs back when touched in the center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off the wax paper. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.
CREAM CHEESE FILLING: In a medium bowl, beat together cream cheese and butter, until smooth. Add 1 cup confectioners' sugar and vanilla, beat until smooth and creamy.
When the cake is completely cooled, carefully unroll cake. Spread filling over the cake. Reroll cake without towel. Wrap filled cake with wax paper and wrap again with plastic wrap. Refrigerate with seam down for at least 1 hour or until ready to serve. Just before serving, dust the top with additional 2 teaspoons confectioners' sugar. Cover; refrigerate leftover cake roll.