Creating Mini Pineapple Upside-down Cheesecakes is an enjoyable process if you follow these simple steps:

1. Preheat oven: Set your oven to 325°F (163°C).
2. Prepare the Pineapple Topping: In a small bowl, combine the crushed pineapple, brown sugar, and melted butter. Mix well and set aside.
3. Make the Crust: In another bowl, mix together graham cracker crumbs, granulated sugar, and salt. Stir in 2 tablespoons of melted butter until all crumbs are moistened.
4. Form the Crust: Press the graham cracker mixture evenly into the bottom of lined muffin tins. Use your fingers or a measuring cup to compact the crust firmly.
5. Add Pineapple Topping: Spoon a layer of the pineapple mixture over each crust, evenly distributing it.
6. Prepare the Cheesecake Filling: Beat the cream cheese in a mixing bowl until smooth. Add in the sour cream, powdered sugar, and vanilla extract, mixing until combined.
7. Incorporate the Egg: Add the egg into the cheesecake mixture, mixing just until blended. Be careful not to overmix.
8. Fill the Tins: Carefully spoon the cheesecake mixture over the pineapple layer in each muffin cup, filling almost to the top.
9. Bake: Place the muffin tin in the oven and bake for 25-30 minutes or until the centers are set but still slightly jiggly.
10. Cool: Remove from the oven and allow to cool in the pan for 20-30 minutes, then refrigerate for several hours or until fully chilled.
11. Release from Tins: Carefully run a knife around the edges of each cheesecake and gently lift them out of the muffin tins.

The steps above will lead you to create perfectly mini cheesecakes that are simply bursting with flavor!