Mix the graham cracker crumbs, melted butter, and 1/3 cup sugar together in a medium bowl until combined. The mixture will be coarse and sandy. Press the mixture into the bottom of 9 inch pie pan and slightly up the sides. Use the bottom of a flat cup to really press the crumbs into the pan. The crust should be really thick.
Chill the crust for at least 2 hours before using.
Mix water, 1/2 cup sugar, and cornstarch in medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute then remove from heat. Stir in gelatin until dissolved. Refrigerate about 15-20 minutes, stirring occasionally, until mixture thickens, but isn't set.
Fold strawberries gently into gelatin mixture. Pour into crust and refrigerate at least 2 hours or until set. Serve with whipped cream. Store leftovers covered in the refrigerator.
Notes
To save time, you can also use a pre-made, ready-to-use graham cracker or shortbread pie crust.