Combine the graham cracker crumbs, melted butter, and sugar in a large bowl. Stir until mixture starts to adhere to itself. Firmly press the mixture onto the bottom and sides of a 9 inch pie plate. Refrigerate for at least an hour or cover and refrigerate overnight.

Beat together the cream cheese and peanut butter until smooth. Add the powdered sugar and beat on low speed until most of the powdered sugar is incorporated, then increase the speed to high and beat until smooth. Fold in the whipped topping. Pour the filling ingredients into the prepared pie crust. At this point, the pie can be covered and refrigerated overnight or frozen until ready to serve.

Add the egg whites and cream of tartar to the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until mixture is foamy. Add the sugar, a little bit at a time, and continue beating on high speed until stiff, glossy peaks form. This could take only a few minutes or seven or eight minutes. It's always different for me.

Dollop the meringue over the chilled filling, making sure to go all the way to the edges. Use a spoon to swirl it until you have the look you want. Place the pie under a low broiler for 3-4 minutes or until peaks are golden brown. Serve immediately or cover loosely (I use toothpicks in the meringue to keep the saran wrap from sticking) and refrigerate for up to 24 hours.