In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.

Spoon the crust mixture into the bottom of muffin tins or dessert cups. Press down firmly with the back of a spoon.

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth. Add vanilla extract and mix until combined.

Fold in the drained crushed pineapple and whipped cream.

Spoon the cheesecake filling over the crusts in your muffin cups, filling them generously.

Refrigerate for at least 3 hours until set.

Carefully remove cheesecake miniatures from muffin tins. Serve chilled and garnish with whipped cream or additional pineapple if desired.