Preheat your oven to 375°F (190°C) and prepare a muffin pan.

In a medium bowl, combine 1/2 cup granulated sugar with 1/4 cup flour and cut in 2 tablespoons of diced cold butter until coarse crumbs form.

In another bowl, blend 8 ounces of softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla extract until smooth.

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until no lumps remain.

In a separate bowl, beat together 1 large egg, 1/2 cup canola oil, 1/2 cup buttermilk, 2 tablespoons cocoa powder, and 2 tablespoons red food coloring until smooth.

Gently fold the wet ingredients into the dry ingredients until just moistened, aiming for a lumpy batter.

Fold in the cream cheese mixture carefully to create a marbled effect.

Fill each muffin cavity about two-thirds full with batter and sprinkle with crumb topping.

Bake for 17 to 19 minutes, checking for doneness with a toothpick.

Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack.