Preheat oven to 350 degrees F.

Prepare red velvet cake batter according to package. Spoon batter into a cupcake pan filled with paper liners. Fill each cup 1/2 full.

In a separate bowl whip together the cream cheese, egg, sugar and vanilla until well incorporated.

Spoon 1 1/2 to 2 Tbsp of the cream cheese mixture on top of each of the cake batter filled cups.

Use a butter knife to swirl the cheesecake by moving it up and down. Then left to right through the batter.

Place in the oven and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.

Cool and top with Sweetened whipped cream if desired.

Store uneaten cupcakes in an airtight container in the fridge.