In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted salted butter until well blended. Portion into mini cheesecake pans, pressing down firmly to create a crust.

In a separate bowl, beat the room-temperature cream cheese until smooth. Gradually mix in powdered sugar, Biscoff spread, and vanilla extract, then slowly add heavy cream and beat until fluffy.

Pipe the cheesecake filling onto each crust, slightly overfilling. Cover and refrigerate for at least 12 hours.

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

Melt additional Biscoff spread for drizzling. Drizzle over cheesecakes, add whipped cream on top, and garnish with Biscoff cookie halves.