Mix water, sugar, and cornstarch together in a saucepan. Heat to a boil over medium heat. Stir for one minute. Remove from the heat.

Add the strawberry gelatin and stir until it has dissolved, about 2 minutes.

Let the mixture cool at room temperature for about 10 minutes.

Stir in the strawberries. Pour the mixture into the graham cracker crust.

Chill in the refrigerator until set, about 2 hours.

Serve with whipped cream and fresh strawberries.