Step 1: Prepare the Pineapple Topping

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, combine the melted butter and brown sugar. Heat over medium heat, stirring until the sugar dissolves and forms a smooth mixture. Remove from heat.
3. Place a maraschino cherry in the center of each cupcake liner, then arrange a halved pineapple ring around the cherry. Spoon about a teaspoon of the brown sugar mixture over the pineapple and cherry in each liner.

Step 2: Make the Graham Cracker Crust

1. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
2. Spoon about 1 tablespoon of the crumb mixture into each cupcake liner, pressing down firmly with the back of a spoon or the bottom of a small glass to form a compact crust.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the vanilla extract, sour cream, and pineapple juice, ensuring the filling is smooth and free of lumps.

Step 4: Assemble the Cheesecakes

1. Spoon the cheesecake filling over the prepared crusts, filling each liner about 3/4 full.
2. Tap the muffin tin gently on the counter to release any air bubbles.

Step 5: Bake the Cheesecakes

1. Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
2. Remove from the oven and allow the cheesecakes to cool in the muffin tin for 30 minutes.

Step 6: Chill the Cheesecakes

1. Transfer the cooled cheesecakes to the refrigerator and chill for at least 3 hours, or overnight for best results.

Step 7: Serve and Enjoy

1. Carefully remove the cupcake liners before serving, ensuring the pineapple topping remains intact.
2. Arrange the cheesecakes on a platter and garnish with additional cherries or a drizzle of caramel if desired.