Preheat oven to 200°F. Line baking sheet with parchment paper. Set aside.
In a large bowl with electric or stand mixer (use whisk attachment if using stand mixer), beat egg whites, cream of tartar and vanilla extract on medium speed until frothy. Up speed to medium-high and slowly add in sugar and beat until stiff peaks form (usually around 5 minutes).
Spoon meringue into pastry bag fitted with a thick, round tip (I use Wilton Tip #__). Start with about a 1" circle base and pipe swirls up until there's a peak for the top of the ghost. Carefully add candy eyes to each ghost (you can also do this afterward and use icing to stick eyes on).
Bake for 1 ½ hours or until meringues are starting to crisp. Turn off the oven and allow the meringues to sit in oven for an additional 2 hours.
Ghosts will lose their crispness after 3 days. Store at room temperature.