preheat oven to 350°f

in a clean glass, or copper bowl whip eggwhites and cream of tartar with an electic mixer until soft peaks form

add baking powder and vanilla and continue beating for 30 seconds

and sugar a tablespoon at a time until the mixture forms stiff peaks (it should look white and glossy)

stop beating with mixer and fold in crackers and pecans with a spatula being careful not to deflate the meringue mixture

pour into a greased 8 inch cake pan and bake for 30-45 minutes until the meringue is dry and golden brown

meanwhile meringue is in the oven prepare the topping

whip cream cheese with sugar until light and fluffy add vanilla extract and whipping cream and continue beating until it has doubled in size

once meringue is out of the oven let cool for about 1 hour

place on a serving platter top with the whipped cream mixture and chopped strawberries and enjoy!

*Note: left overs should be stored in the refrigerator