Preheat the oven to 350°F. Line a muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.

In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Spoon the cream cheese mixture over the crusts in the muffin tin, filling each cup about 3/4 full.

In a small bowl, mix brown sugar with the drained pineapple slices. Place a slice of pineapple on top of each cheesecake, then add a maraschino cherry in the center of each pineapple slice.

Bake for 15-18 minutes, or until the cheesecakes are set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.

These mini cheesecakes can be served chilled or at room temperature.