1-Preheat the oven: Preheat the oven to 325 degrees Fahrenheit and line a 12-cup muffin pan with cupcake liners.

2-Add caramel and pineapple: Add 0.5 teaspoon of caramel sauce to each liner, then place one pineapple chunk on top and sprinkle with a pinch of granulated sugar.

3-Prepare crust: In a bowl, mix the 1 cup graham cracker crumbs with the 3 tablespoons melted unsalted butter until combined, then press 1 tablespoon of this mixture firmly into each liner over the pineapple.

4-Beat cream cheese mixture: In a separate bowl, beat the 12 ounces softened full-fat cream cheese and one-third cup granulated sugar on medium speed until smooth and creamy, about 2 to 3 minutes.

5-Add eggs and vanilla: Add the 2 large eggs one at a time, mixing gently until just combined, then stir in the 1 teaspoon vanilla extract.

6-Fill muffin cups: Divide the cheesecake batter evenly among the muffin cups, filling them nearly to the top.

7-Bake cheesecakes: Bake for 18 to 22 minutes, or until the centers are set but slightly jiggly.

8-Cool and refrigerate: Allow the cheesecakes to cool in the pan for 15 to 20 minutes, then refrigerate for at least 2 hours before serving.

9-Serve: To serve, carefully remove the cupcake liners and flip the cheesecakes upside down onto plates. Garnish with options like a cherry, whipped cream, or toasted coconut if desired.