I'm a fan of racking less instead of racking more. Nothing in that cake at the bottom will hurt your mead unless you let it sit for a LONG time (think a year or more). and you lose less to the racking process, with the reduced risk of an infection during the transfer process. You will also introduce less oxygen into your mead, for which at this point, oxygen is bad.
Aging is different than clarifying (although they can happen simultaneously) Aging is the process by which the alcohol and residual sugars and esters blend and mellow with age. I usually age most of my meads a minimum of 3 months, and some as long as 9 months. This has nothing to do with clarity mind you. Often they are clear within a few weeks of racking into settling carboys (I use SS conicals for primary fermentation and degas with a vacuum pump which drops most of the suspended yeasts). This has everything to do with flavor.
Other than that, it looks great!
One final tip if you want it to clear faster, you can stick the whole thing into a refrigerator (or outside depending on where you live) and do what is called 'cold crashing' which will drop things out of solution faster.