Preheat oven to 350 degrees.  Cover a 10"x15"x1" jelly roll pan with non-stick spray before lining it with parchment paper sprayed non-stick spray.  Set aside.

In a large mixing bowl, beat eggs for 3-4 minutes on high.  Add sugar into the eggs in batches, continuing to beat.  Add in milk, vegetable oil, vinegar, and almond extract.  Add in food coloring little by little to the right shade of pink, should be just under 1/8 tsp.

Sift in flour, baking powder, and salt.  Beat until well combined.

Pour batter into lined pan, spreading across the pan evenly.  Place in oven to bake for 13-15 minutes, the cake should spring back when touched.

While the cake is baking, place a tea towel on a flat surface, sprinkling powdered sugar on it.  Once cake is out of the oven, immediately invert it onto the tea towel.  Remove the parchment paper from it and roll the cake with the towel starting on the short end very slowly.  Transfer to a cooling rack to cool completely.

While the cake is cooling, combine cream cheese, butter, and vanilla in a stand mixer.  Beat until well combined before slowly adding in the powdered sugar.

Once the cake has cooled, carefully unroll it and remove the towel.  Evenly spread the frosting across it before rolling it back up.  Cover with plastic wrap and refrigerate until ready to serve.