Step 1: Prepare the Muffin Pan

1. Preheat your oven to 325°F (163°C).
2. Spray a 12-cup muffin tin with nonstick cooking spray or line with cupcake liners.

Step 2: Create the Pineapple Topping

1. In a small bowl, mix melted butter and brown sugar until combined.
2. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
3. Place a half pineapple ring on top of the brown sugar mixture in each cup.
4. Add a maraschino cherry in the center of each pineapple ring.

Step 3: Make the Crust

1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
2. Spoon about 1 tablespoon of the crust mixture over the pineapple layer in each muffin cup.
3. Press down firmly using the back of a spoon or a small cup to compact the crust.

Step 4: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth.
2. Add vanilla extract and egg, then mix until fully combined.
3. Stir in sour cream until smooth and creamy.

Step 5: Assemble and Bake

1. Spoon the cheesecake batter over the crust in each muffin cup, filling about ¾ full.
2. Bake for 20-25 minutes, or until the centers are set but slightly jiggly.
3. Remove from oven and let cool for 10 minutes in the pan.

Step 6: Chill and Serve

1. Run a knife around the edges of each cheesecake to loosen them.
2. Refrigerate for at least 2-4 hours (or overnight) for best results.
3. To serve, carefully flip each cheesecake upside-down onto a plate, revealing the caramelized pineapple topping!