Preheat oven to 325°F. Line a muffin pan with paper liners.

In a small bowl, mix graham cracker crumbs and melted butter. Press 1 tablespoon of mixture into the bottom of each muffin liner.

In a large bowl, beat cream cheese and sugar until smooth.

Add egg, vanilla, and mashed banana; beat until combined.

Spoon cheesecake mixture evenly over the crusts in the muffin pan.

Bake for 18–20 minutes, until centers are set. Cool completely, then chill in the fridge for at least 2 hours.

Before serving, top each mini cheesecake with a spoonful of crushed pineapple, drizzle with chocolate syrup, and add whipped cream and a cherry.