In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, water, and vanilla extract. Follow package instructions and mix until well combined. Preheat oven to 350°F (175°C). Pour the batter into a greased or parchment-lined 9x13-inch baking pan. Bake for 25–30 minutes until a toothpick comes out clean. Allow to cool in the pan for 10 minutes.

Carefully invert the cake onto a piece of parchment paper dusted with powdered sugar. While still warm, gently roll the cake with the parchment from one end to the other, creating a loose log shape. Let it cool completely while wrapped in the parchment.

In a mixing bowl, beat together the cream cheese, unsalted butter, and powdered sugar until light and fluffy, about 3–5 minutes. Add the remaining vanilla extract and mix until fully incorporated.

Unroll the cooled cake from the parchment and lay it flat. Spread the cream cheese filling evenly over the surface, leaving a small border along the edges. Sprinkle chopped pecans over the filling if desired.

Starting from one end, gently re-roll the cake into a tight log shape, pressing lightly to keep the filling in place. Place seam-side down on a serving platter or a sheet of plastic wrap.

Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.

After chilling, unwrap the cake roll and dust lightly with powdered sugar. Use a sharp knife to slice into sushi-sized pieces, about 1 inch thick.

Arrange the slices on a platter. For an extra touch, drizzle melted white chocolate or berry sauce over the top. Serve immediately.