In the bowl of an electric stand mixer, beat egg whites until foamy. Add cream of tartar and beat until peaks start to form. Add sugar and beat until stiff and glossy. Pour into a well-greased 9x13 pan. Bake for 60 minutes. Turn oven off and leave pan in the oven for 12 hours or overnight.
Beat cream cheese, vanilla, and sugar together. Fold in whipped topping and marshmallows. Spread over the Meringue layer. Refrigerate for 3 hours or longer. Prepare the topping.
Mix cherry Pie filling with frozen raspberries. Refrigerate until serving.
Cut dessert into squares and top with cherry mixture. Refrigerate leftovers.