MAKE THE CRUST: Combine the Graham Cracker Crumbs (2 cup), Granulated Sugar (1/2 cup) and Salted Butter (8 tablespoon) 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 (1 1/2 cup), Granulated Sugar (1 1/2 cup), and Corn Starch (3 tablespoon). 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 Strawberry Gelatin (3 ounce). Stir until smooth and lumps are gone.
Remove the pie plate from the fridge and add the Fresh Strawberry (2 cup) 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 Whipped Topping (8 ounce) over the top in an even layer. Top with Fresh Strawberry (to taste), if desired, cut and serve!