Preheat oven to 200°F, then line a baking sheet with parchment paper.
In the bowl of a stand mixer, or in a large bowl with a hand-held mixer, beat egg whites, cream of tartar and vanilla on medium speed until frothy. Gradually add in sugar and increase the speed to medium-high. Beat until stiff peaks form, about 6 minutes. When you pull the mixer out of the egg whites the peaks should stand straight up and not droop.
Spoon the meringue into a piping bag fitted with a round tip, or into a zip-top bag with the corner snipped off. Pipe swirls onto the prepared baking sheet and add candy eyes.
Bake in the preheated oven for 1.5 hours or until the meringues are dry and crisp. Turn off the oven and allow the ghosts to dry as the oven cools down.
Ghosts will keep at room temperature for up to 3 days.