Add vanilla frosting to a medium-sized bowl. Mix 4 tablespoons of Cream of Tartar into frosting until well blended. Scoop frosting into a zip lock bag cut the corner off, or place in a pipping bag fitting with a small tip.

Place one full graham cracker onto the cutting board. Using a serrated knife, sawing back and forth, cut top half of the graham cracker at a 45 degree and then cut the other half of the top at a 45-degree angle to create a point.

Repeat this step with the other full graham cracker.

Next, carefully cut the other two full graham crackers in half using a serrated knife.

To assemble your gingerbread house, pipe a small row of frosting on the edge of two of the halves of a graham cracker. With a roof cut piece on a flat surface, gently place the frosted pieces onto the edge of the roof cut piece. Hold in place for a couple of minutes until secure. Then pipe frosting onto the edges of wall pieces. Gently but firmly place the second roof piece onto the frosting to form the four walls of your gingerbread house.

Turn the gingerbread house upright and allow to sit for 10 minutes.

Once the gingerbread house has had a few minutes to set, you can apply the roof. Pipe frosting along the edges of angled pieces and place the last two halves onto the top of the gingerbread house to your roof. Allow to set for at least 10 minutes.

Using additional frosting as needed, and decorate your gingerbread house as desired.