Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
Remove meringue to a serving platter.
While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.