1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). Prepare a muffin tin by lining it with paper liners or spraying it lightly with non-stick cooking spray.

2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. The mixture should resemble wet sand.

3. Press the Crust: Divide the crust mixture evenly into the lined muffin cups, approximately 1 tablespoon per cup. Press down firmly with your fingers or a flat round object.

4. Pre-Bake the Crust: Place the muffin tin in the preheated oven and bake for about 8-10 minutes, or until the crust is lightly golden. Remove it from the oven and allow it to cool slightly.

5. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand mixer or stand mixer until smooth and creamy.

6. Add Eggs and Flavors: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, pineapple extract (if using), and sour cream until fully combined.

7. Fill the Cups: Spoon the cheesecake filling evenly over the pre-baked crusts, filling them about 2/3 full.

8. Prepare the Topping: In another small bowl, mix together the crushed pineapple, brown sugar, and melted butter until well combined.

9. Add Topping: Spoon the pineapple topping evenly over the cheesecake filling in each cup.

10. Bake the Cheesecakes: Bake in the oven for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.

11. Cool the Cheesecakes: Turn off the oven and leave the cheesecakes inside for another 10 minutes, allowing them to cool gradually and prevent cracking.

12. Chill: Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or until completely chilled.

13. Garnish: Before serving, you can place a maraschino cherry on top for a festive touch.