Combine the graham cracker crumbs, sugar and butter in a medium bowl. Stir until crumbs are moist and press into the bottom of a 9- or 10-inch pie plate. Place in the refrigerator.
Make The Filling
In a medium saucepan, combine the water, sugar and corn starch. Bring to a boil over medium-high heat. Reduce to a simmer and stir constantly until mixture has thickened, about 2 minutes. Remove from the heat and add the gelatin. Stir until smooth and lumps are gone.
Remove the pie plate from the fridge and add the strawberries in an even layer. Pour the gelatin mixture evenly over the top of the crust. Refrigerate for a minimum of 2 hours.
Top The Pie
Remove the pie from the fridge and spread the thawed Cool Whip over the top in an even layer. Top with fresh strawberries, if desired, cut and serve!
Be sure to allow for 2 hrs refrigeration before digging in!