If you are familiar with how a particular yeast strain behaves at a continuous ferment temp in a particular OG of beer, then you are on the right track to start thinking about fiddling with your process this way. If you're not there yet, just allow it to age at the same temp for longer.
When you pitch, your yeast goes through a growth phase followed by (and intermixed with) a ferment phase. During this process all available oxygen is consumed from the wort and vessel. In a moderate gravity wort with a average speed yeast within that yeast's happy temperature range, you're looking at 2 to 4 days in the fermenter for the bulk of fermentation to be over. Your beer is not done at that point by any means. It will still ferment a few points more, and the yeast will do lots of cleanup in the following days, getting rid of undesirable characteristics.
This is the point where your question comes into play. Once you know primary fermentation has largely completed (due to gravity readings, experience... not airlock activity) you can ramp the temperature up to expedite the cleanup phase for the yeast, without worrying about the ester or phenol production as you normally would, because primary fermentation is over. Just remember that increasing the temperature effects everything in the new beer, not just the yeast. Hop aroma, oxidation (which you can ignore if the beer is still in the conical), autolysis... So go gently and experiment. As with all things in your process, the change comes with a trade off. Is it worth it in your context? You decide!
Since you have a conical, you can dump your trub and collect/discard your yeast cake after primary fermentation is complete (say, day 6 for example in a moderate OG beer, use your knowledge) and then gently ramp over the next few days.
I have produced some of my best beer with judicious ramping, up to around 74-76F on an imperial IPA for example. Just don't hold it up there for weeks. Be gentle, cautious, experiment, and keep good records. I know from experience that you can both expedite and improve beers this way. Or your can screw them up if you're too yeehaw about it