Step 1: Combine the cookie crumbs and melted butter in a small bowl. Press approximately 1 tablespoon of the mixture into the bottom of each lined muffin cup.
Step 2: In a large bowl, beat the softened cream cheese and cookie butter until smooth and creamy.
Step 3: Add the powdered sugar and vanilla extract, beating until fully incorporated.
Step 4: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
Step 6: Divide the filling evenly among the 12 muffin cups.
Step 7: Refrigerate for at least 4 hours, or overnight, to set properly.