Creating Mini Pineapple Upside-down Cheesecakes is a straightforward process if you follow these easy steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). This ensures even baking for your cheesecake.
2. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.
3. Form the Crust: Press the crumb mixture evenly into the bottoms of muffin tins lined with paper liners. Use a flat-bottomed glass or your fingers to pack it tightly.
4. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, then mix in the eggs and vanilla extract until fully incorporated.
5. Layer the Pineapple: Place a slice of pineapple in the center of each crust, followed by a maraschino cherry if desired. Pour the cheesecake batter over the pineapple slices, filling each cup nearly to the top.
6. Bake: Bake in the preheated oven for 25-30 minutes or until the centers are just set. Remove from the oven and let cool in the pan for about 15 minutes.
7. Chill: Carefully remove the cheesecakes from the muffin tins and place them on a wire rack. Allow them to cool completely before transferring them to the refrigerator for at least 1 hour.

By following these steps, you’ll create beautiful Mini Pineapple Upside-down Cheesecakes that are sure to please everyone!