In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of mini cheesecake pans to create even crusts. Refrigerate to chill.

Beat cream cheese until smooth and creamy. Gradually add powdered sugar, Biscoff spread, and vanilla extract, mixing until well-blended. Fold in whipped heavy cream gently.

Spoon the cheesecake mixture into a piping bag and pipe onto each chilled crust. Smooth the tops with a spatula as desired.

Cover with plastic wrap and chill for at least 12 hours.

Whip heavy cream with powdered sugar and vanilla until medium-stiff peaks form.

Drizzle heated Biscoff spread over the tops, pipe whipped cream on top, and garnish with additional cookie crumbs and half a Biscoff cookie.