Looks like it dropped a degree between the pictures.
Superbowl is Feb 5. That's 3 weeks. If you have somewhere you can keep the bottles above 70 F (even pushing 80 F), they will probably be decently carb'd in 2 weeks or less (no guarantees). The key to speeding up carbonation is to keep them warm. At higher temperatures the yeast work quicker, at lower temperatures the yeast slow down; below 60, and it might not carb at all. It may seem obvious, but I've got to say it ....... too high a temperature and you can kill the yeast; that's probably around 100 F, but I would keep the bottles below 80 F.
The longer you leave the beer in the fermenter on the yeast, the cleaner the taste will be, and there will be less sediment in the bottle.
I strongly recommend leaving the beer in the fermenter for another week. To help ensure the beer finishes, move it to a warm location, at least 70 F. The beer is almost finished, so higher temperatures will not hurt it.