Making Mini Pineapple Upside-Down Cheesecakes is a simple yet rewarding process. Follow these easy steps to create your delectable treats:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Muffin Tin: Grease a muffin tin or line it with cupcake liners for easy removal.
3. Make the Crust: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
4. Press Crust: Press the mixture down into the bottom of each muffin cup evenly. Bake in the preheated oven for about 5-7 minutes until set.
5. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to mix until well combined.
6. Add Vanilla: Mix in the vanilla extract and then add the eggs one at a time, mixing well after each addition.
7. Stir in Sour Cream: Gently fold in the sour cream until ingredients are well-blended and creamy.
8. Make the Topping: In a skillet, melt the butter and brown sugar together over medium heat. Add the drained pineapple slices, allowing them to caramelize for 2-3 minutes on each side.
9. Assemble: Place a caramelized pineapple slice on top of each crust. Pour the cheesecake filling over the top of the pineapple slices in each muffin cup.
10. Bake: Return the muffin tin to the oven and bake for 25-30 minutes, or until the centers are set.
11. Cool: Once baked, remove from the oven and allow the cheesecakes to cool at room temperature for 10 minutes before refrigerating for at least 1 hour.
12. Remove: Carefully lift the cheesecakes out of the muffin tin. If using liners, gently peel them away.
13. Serve: If desired, garnish with maraschino cherries before serving.

These steps provide a clear guide to making Mini Pineapple Upside-Down Cheesecakes effortlessly.