If you've practiced good sanitation, pitched the proper amount of healthy yeast, and kept fermentation temperatures in check, then you should be good.
The extra week or two is for us schlubs who need the wee yeasties to clean up some of the undesirable byproducts of less than ideal fermentation conditions.
I BIAB, no-chill, ferment in a bucket with a swamp cooler set up... I need all the help I can get from the yeast.
If I used better/more appropriate equipment, I could tune my process to eliminate some of my conditioning time.
The beer is done when it's done. You don't need to condition out any off flavors if you don't introduced them in the first place. [emoji3]
That said, some beers (especially big beers with complex grain bills and additions) can benefit from some conditioning time to let the flavors properly blend and marry, but that doesn't need to be done in the fermentor.