Prepare the Crust: In a small bowl, combine the Biscoff cookie crumbs and melted butter. Mix until well combined.
Portion the crumb mixture into 28 small 2-ounce plastic cups, using a small cookie scoop or spoon. Press the crumbs firmly into the bottom of each cup using another plastic cup or the back of a spoon.
Make the Filling: In a large mixing bowl, cream together the room temperature cream cheese, granulated sugar, and vanilla extract until smooth and well combined.
Add the Biscoff spread and mix until the mixture is smooth and creamy.
Pour in the heavy whipping cream and whip on medium-high speed until the mixture becomes light and fluffy.
Fill a piping bag with the cookie butter mixture and pipe it into the cups, filling each one about ¾ full.
Add the Toppings: Place the remaining Biscoff spread into a microwave-safe bowl and heat for about 10 seconds until slightly melted. Transfer the melted Biscoff spread to a piping bag or squeeze bottle and drizzle it over the top of each cup.
Sprinkle the tops with additional Biscoff cookie crumbs.
Seal the cups with lids and chill them in the refrigerator. The dessert cups can be served immediately or stored in the refrigerator for 2 to 3 days.