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

In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin cup, aiming for a quarter-inch thickness.

In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Distribute the cheesecake filling among muffin cups, filling each about three-quarters full. Press pineapple chunks gently into the filling.

Bake for 20-25 minutes until the edges are set and centers jiggle slightly. Keep an eye on them to prevent overbaking.

Allow cheesecakes to cool in the muffin tin for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 4 hours.

Before serving, drizzle with caramel sauce and top with additional fresh fruit or whipped cream if desired.