In a mixing bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix until well combined.

Line a muffin tin with paper liners. Evenly distribute the crust mixture into each liner, pressing down firmly to create a compact base.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar and vanilla extract, mixing until well combined.

Add the sour cream and mix until smooth.

Gently fold in the crushed pineapple and shredded coconut.

Beat in the eggs one at a time, mixing just until combined. Do not overmix.

Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each liner about 3/4 full.

Preheat the oven to 325°F (160°C) and bake for 20-25 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

Once the cheesecake minis are chilled, top each with a dollop of whipped cream.

Add a spoonful of crushed pineapple on top and sprinkle with toasted coconut flakes for an extra tropical touch.