Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray, set aside.
In a large bowl mix together the ricotta, eggs, vanilla, and oil until combined with an electric hand mixer.
Add the red velvet cake mix and mix it until combined.
Slowly add the heavy cream until fully combined.
Pour the batter into the pan and smooth out the top. Bake for about 1 hour until the center is set.
Let cool for 5 minutes and take off the outer ring then let cool completely.
Once the cake is cool, make the glaze by whipping the cream cheese and butter together in a medium-sized bowl with an electric hand mixer until smooth. Add the powdered sugar and mix it in until combined. Add the milk and vanilla, mix until combined. The glaze should be slightly thick yet pourable.
Pour the glaze over the cake. If you have to, use an offset spatula so the glaze will drizzle down the sides. Serve immediately.