Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Evenly distribute this mixture into muffin tins lined with cupcake liners and press down firmly to form a solid crust.

In another bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Spoon the cream cheese mixture over each prepared crust until filled about three-quarters full. Gently press some drained pineapple chunks into each cheesecake layer.

Bake in your preheated oven for about 25 minutes or until set but still slightly jiggly in the center. Allow to cool gradually before transferring to the fridge to chill completely.

Before serving, drizzle each mini cheesecake with caramel sauce.