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In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
In a large mixing bowl, cream together cream cheese, granulated sugar, and vanilla extract until smooth. Add biscoff spread and mix until smooth.
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
Fill a piping bag with the cookie butter mixture. Pipe into the cups until about ¾ full.
Place remaining biscoff spread into a microwave-safe bowl. Heat for about 10 seconds to melt the biscoff spread slightly. Pour the melted biscoff spread into a piping bag or squeeze bottle and drizzle over the top of the cups. Sprinkle on additional biscoff cookie crumbs.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.