Separate the cream and the biscuits into two separate bowls. Keep the cream aside.
Crush the cream-less biscuits into crumbs using a blender or a rolling pin. Melt the butter and add it to the crumbs. Toss well so that the crumbs are evenly coated
Take the crumb mixture and fill up to ¼ of a muffin tray or cupcake mould, lined with cupcake liners
Freeze the crumb mixture for at least 4 hours. Meanwhile prepare the filling. Take room temperature cream cheese and add to it the cream filling kept aside from step 1. Whisk them well.
Add to this vanilla extract and sugar. Whisk it nicely so that everything combines well.
Take the muffin tray out of the freezer and pipe the cream cheese filling into the set base. Freeze for another 4 hours until firmly set