Preheat oven to 350 degrees F. Grease a 9-inch x 13-inch baking pan and line with parchment paper
Sift the flour, cocoa, and salt together in medium mixing bowl. Set aside.
In a large mixing bowl, combine the sugar and oil; mix for 2 minutes. Add the eggs one at a time, mixing until just combined. Add the vanilla and mix for another 2 minutes.
In a small bowl, combine the vinegar and baking soda. Add the baking soda mixture, buttermilk, and food coloring to the other wet ingredients; mix for 1 minute.
Add dry ingredients to the wet ingredients, and mix well.
Pour cake batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Carefully remove from the oven and let cool in pan for 10 minutes. Remove cake from pan and take off the paper. Cool completely on a wire rack.
For cheesecake filling: Beat the cream cheese and sugar until creamy and smooth. Add vanilla & mint extracts and mix together. Then, fold in the Cool Whip by hand.
To make shooters: Cut out circles of the cake to fit your serving glasses. Place a cake round in the bottom of a mini dessert glass. Top with cheesecake and then another cake round. Top with additional Cool Whip and sprinkles if desired.
If you can't find Cool Whip, stabelized whipped cream will work too.If making this recipe as a full sized cake, Prepare the cake as directed. Cut the cake rectangle in half to create two smaller rectangles. Cover one half of the cake with cheesecake, top with the other cake half, and then top with Cool Whip and sprinkles.