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

In a medium bowl, combine the graham cracker crumbs and melted unsalted butter until well mixed. Press into lined muffin cups.

Bake the crust for about 8 minutes and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth. Gradually add granulated sugar and mix until fluffy.

In a saucepan over medium heat, combine chopped pineapple and brown sugar. Cook until caramelized, about 5–7 minutes.

Spoon the cream cheese mixture into each crust, filling three-quarters full and topping with caramelized pineapple.

Bake for approximately 20 minutes; they should be set yet slightly jiggly in the center.

Cool at room temperature before transferring to the refrigerator. Chill for at least two hours before serving.