Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each cup.

Combine graham cracker crumbs with melted unsalted butter until well blended, resembling wet sand. Press into muffin cups and bake for 5 minutes.

Beat softened cream cheese using an electric mixer until smooth; gradually add granulated sugar until fluffy and well combined.

In a small saucepan, combine chopped pineapple and brown sugar. Cook over medium heat until syrupy, about 5 to 7 minutes.

Spoon cream cheese mixture evenly into each crust-lined muffin cup, then add caramelized pineapple on top.

Bake for approximately 20 minutes until centers are set but slightly jiggly. Avoid overbaking.

Cool in tin for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

Peel off liners and plate your cheesecakes, optionally topping with whipped cream before serving.