1. Preheat the oven to 350°F and grease or line a 12-cup muffin tin.

2. In a mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until glossy.

3. Add the eggs, vanilla extract, and red food coloring, then whisk until smooth.

4. Stir in the cocoa powder, flour, and salt just until no dry streaks remain.

5. In a separate bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.

6. Divide the red velvet batter evenly among the muffin cups, filling each one about two-thirds full.

7. Add a spoonful of the cream cheese mixture to the top of each cup.

8. Use a toothpick or skewer to gently swirl the cheesecake mixture into the brownie batter.

9. Bake for 18 to 22 minutes, until the edges are set and the centers are just slightly soft.

10. Cool in the pan for 15 minutes, then transfer to the refrigerator to chill completely.

11. Top with cream cheese frosting and red velvet crumbs if desired, then serve.