Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Combine graham cracker crumbs with melted butter until it resembles wet sand. Press firmly into the bottom of each muffin liner. Bake for 5–7 minutes until golden.

Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, and finally stir in vanilla extract.

Remove crust from the oven, cool slightly, spoon cheesecake filling over the crusts, and top with pineapple chunks.

Bake for 20–25 minutes until the edges are set and centers jiggle slightly.

Cool in the tin for 10 minutes, then transfer to a wire rack and refrigerate for at least 4 hours.

Drizzle with caramel sauce before serving.