Begin by crushing Biscoff cookies into fine crumbs using a food processor or a sturdy plastic bag and rolling pin.

In a mixing bowl, combine the cookie crumbs with melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of serving cups.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.

Gently fold in the whipped cream into the cream cheese mixture using a spatula until just combined.

Spoon generous amounts of the cheesecake filling over the prepared crust in each cup, leveling off the tops.

Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.

Once chilled, remove the cups from the refrigerator and garnish as desired before serving.