Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.

Combine graham cracker crumbs with melted butter until the mixture resembles wet sand and press into the bottom of each muffin liner.

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

Spoon the cheesecake mixture over the prepared crusts, filling each muffin cup about three-quarters full. Press pineapple chunks into each cheesecake layer.

Bake for 20-25 minutes until the edges are set. The centers may have a slight jiggle.

Let the cheesecakes cool in the pan for 15 minutes, then refrigerate for at least 4 hours or overnight.

Drizzle with caramel sauce before serving.