Preheat your oven to 325°F (163°C)., In a bowl, combine crushed graham crackers, melted butter, and sugar. Stir until well mixed., Press the mixture firmly into the bottom of each cavity of the mini cheesecake pan. A flat-bottomed glass can help in getting an even layer., Bake the crust for 5 to 10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling., In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth., Gradually add the sugar and continue mixing until thoroughly incorporated., Add the crushed pineapple along with its juice, eggs, vanilla extract, and sour cream. Mix until everything is combined but do not overmix., Pour the cheesecake filling evenly into each pan cavity on top of the cooled crust., Bake in the preheated oven for about 20-25 minutes or until the filling is just set and does not jiggle in the center., Turn off the oven and crack the door open, allowing the cheesecakes to cool gradually inside to prevent cracking., Once they have cooled to room temperature, transfer the cheesecakes to a wire rack to cool completely before refrigerating., Refrigerate for at least 3 hours or, preferably, overnight. When ready to serve, top them with additional crushed pineapple, whipped cream, and a sprinkle of toasted coconut if desired.