In a mixing bowl, combine the Biscoff cookie crumbs and granulated sugar. Melt the salted butter and stir it into the crumb mixture until evenly moistened. Press this mixture firmly into the bottoms of mini cheesecake pans, creating a compact crust. Refrigerate to set.

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Gradually add powdered sugar, Biscoff spread, and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cheesecake mixture.

Fill each crust with the cheesecake filling, mounding it slightly over the edges. Smooth the tops if desired, then cover with plastic wrap and chill in the refrigerator for at least 12 hours.

Before serving, prepare the whipped cream topping by combining heavy cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form.

Remove cheesecakes from the fridge, drizzle warmed Biscoff spread on top, and pipe the whipped cream generously. Garnish with half a Biscoff cookie.