Preheat oven to 350°F (175°C).

In a clean glass or copper bowl, whip egg whites and cream of tartar with an electric mixer until soft peaks form.

Add baking powder and vanilla extract; continue beating for 30 seconds.

Gradually add sugar, a tablespoon at a time, until the mixture forms stiff, glossy peaks.

Stop beating and gently fold in crushed Ritz crackers and chopped pecans with a spatula, being careful not to deflate the meringue.

Pour the meringue mixture into a greased 8-inch cake pan.

Bake for 30-45 minutes, or until the meringue is dry and golden brown.

While the meringue is baking, prepare the topping.

Whip cream cheese with powdered sugar until light and fluffy.

Add vanilla extract and heavy whipping cream; continue beating until the mixture doubles in size.

Once the meringue is out of the oven, let it cool for about 1 hour.

Place the cooled meringue on a serving platter.

Top with the whipped cream mixture and chopped strawberries.

Serve immediately and enjoy.

Store any leftovers in the refrigerator.