In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate.

Place the crust in the freezer while preparing the filling.

In a large bowl, dissolve the strawberry gelatin in the boiling water.

Stir in the cold water and chill the mixture until it is partially set (about 30-45 minutes), stirring occasionally.

Gently fold in the thawed whipped topping until just combined.

Add the sliced fresh strawberries to the filling mixture and gently fold them in.

Pour the strawberry filling into the prepared graham cracker crust.

Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm.

Serve chilled.