Combine the crushed Biscoff cookies and melted butter in a mixing bowl. Stir until crumbly, resembling wet sand. Press firmly into the bottom of cupcake liners or small jars to form a sturdy crust.

Beat the softened cream cheese in another bowl until silky smooth. Gradually mix in the powdered sugar and vanilla extract until well combined for a luscious cheesecake base.

Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Fill each cup with the cheesecake mixture, smoothing the tops with a spatula or spoon.

Chill the cheesecakes in the refrigerator for at least 2 hours or overnight.