Preheat the oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture evenly into the bottom of each muffin tin cup to form the crust.

In another mixing bowl, beat the cream cheese until smooth using an electric mixer.

Add sour cream, granulated sugar, vanilla extract, and egg. Mix until fully combined and smooth.

In a small saucepan, melt the butter and brown sugar over medium heat. Add the pineapple rings and cook for 2-3 minutes until caramelized.

Place a piece of caramelized pineapple in each muffin tin cup on top of the crust.

Pour the cheesecake filling over the pineapple in each cup.

Bake in the preheated oven for 20-25 minutes or until the filling is set.

Remove from the oven and let cool at room temperature for 10 minutes.

Refrigerate for at least 2 hours before serving to set completely.

Carefully remove the cheesecakes from the muffin tin and serve chilled.