Combine together the graham cracker crumbs with the melted butter and sugar (or sweetener). Set aside.
In a larger bowl, beat the cream cheese, cream and sugar (or sweetener) with an electric mixer on medium-high speed setting until smooth and creamy. Fold in the yogurt, pineapple and vanilla and mix well to combine.
Divide the biscuit mixture among 4 individual serving glasses and press into the base of each glass.
Repeat with the cream cheese mixture; cover and refrigerate for 15-30 minutes to chill.
To serve, garnish with the additional pineapple and a maraschino cherry in the centre of the pineapple ring.