In a medium bowl, combine the crushed graham crackers, cocoa powder, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Add the red food coloring to the cream cheese mixture and mix until the color is evenly distributed.

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with chocolate chips and fresh raspberries if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.