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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Divide the mixture evenly among the lined muffin cups, pressing it down firmly.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full. Add a few pineapple chunks on top of each cheesecake.
Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers still have a slight jiggle. Allow to cool completely in the pan.
Refrigerate the cheesecakes for at least 4 hours or overnight to set. Drizzle each one with caramel sauce before serving.