1. Preheat and Prepare the Pan:

1. Preheat your oven to 325°F (165°C).
2. Spray a 12-cup muffin tin with non-stick spray or line with cupcake liners.

2. Make the Topping:

1. Mix the melted butter and brown sugar in a small bowl.
2. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
3. Add a few small pineapple pieces and half a maraschino cherry to each cup.

3. Make the Crust:

1. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
2. Press about 1 tablespoon of the mixture firmly over the pineapple layer in each muffin cup.

4. Make the Cheesecake Filling:

1. In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the egg and vanilla extract, beating until fully incorporated.
3. Spoon the cheesecake mixture over the crust, filling each cup almost to the top.

5. Bake:

1. Bake for 18-22 minutes, or until the cheesecakes are set and slightly puffed.
2. Let the cheesecakes cool in the pan for 10 minutes before carefully running a knife around the edges to loosen.

6. Chill and Serve:

1. Refrigerate the cheesecakes for at least 2 hours, or until fully chilled.
2. Before serving, invert the muffin tin onto a platter or tray to release the mini cheesecakes.