**Mini Pineapple Upside Down Cheesecakes** 

1. **Preheat oven**: Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners. 
2. **Prepare crust**: In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press the mixture into the bottom of each muffin liner. 
3. **Prepare cheesecake filling**: In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla extract . 
4. **Assemble cheesecakes**: Place a pineapple slice at the bottom of each muffin liner, and place a maraschino cherry in the center. Pour cheesecake filling over the pineapple slices, filling each liner almost to the top. 
5. **Bake**: Bake for 18-20 minutes or until the centers are set. Allow to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours. 
6. **Serve**: Remove paper liners and serve these mini delights chilled. Enjoy!