Heat oven to 200. With an electric mixer set on medium speed, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and the vanilla extract, then slowly add the white sugar. Continue to beat until stiff peaks form. Spoon the meringue into a quart size plastic bag and snip a corner from the bag. On parchment lined baking sheet, pipe 24(1 1/2 inch long) Santa hat triangles, you should have about a quarter of the meringue left. Sprinkle the triangles with red sugar, then use remaining meringue to give each one a pom pom and trim. Bake hats until they're hard but not browned, about 1 hour and 20 min. Turn oven off and leave the hats in it for an hour to crisp before removing them.