In a large metal bowl, combine the egg whites, cream of tartar and granulated sugar.
Place the bowl above a pot of simmering water to make a double boiler.
Whisk constantly until the sugar dissolves and the egg whites come to 160°F on a candy thermometer. This should take about 4 - 6 minutes. Remove from heat.
Using an electric mixer, beat the mixture with a whisk attachment. Start on low and increase the speed gradually to high until soft peaks form. This should take anywhere from 5 - 7 minutes. Set the mixture aside.
In a medium size bowl, using an electric mixer, combine the cream cheese and vanilla extract. Set aside.
In a microwave-safe bowl, melt the marshmallow in the microwave for 15 seconds. Remove and stir. Then place the bowl back into the microwave and heat for another 15 seconds. Continue this process until the marshmallows are fully melted.
Combine the melted marshmallows with the cream cheese mixture. Stir until fully combined.
Add the egg white mixture to the marshmallow mixture in several additions. Make sure you gently fold until everything is combined.
Refrigerate the cheesecake layer for at least an hour.
Prepare the Pumpkin Pie Filling:
In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream using a mixer on low speed.
Combine well and set aside.
Assemble Recipe:
Combine the graham cracker crumbs with the gingersnap cookie crumbs in a small bowl.
Add about 1 ½ teaspoon of cookie crumbs into each of the mason jars.
Shake the jar to spread the mixture around.
Next add about 2 tablespoons of the pumpkin pie filling mixture followed by 2 tablespoons of the cheesecake mixture.
Use a spoon to spread each layer evenly.
Repeat the layers with the crumbs, pumpkin pie filling and cheesecake layer until you reach the top of the mason jar.
Top each jar with a dollop of whipped cream and sprinkle on any leftover crumbs.
Store in the refrigerator until ready to serve.
Notes
Do not add the whipped cream topping until you are ready to serve the dessert.