In a large bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch pie dish. Refrigerate to set while you make the filling.

In another bowl, beat the cream cheese until smooth. Gradually add the sweetened condensed milk, beating until well blended.

In a small saucepan, heat water to a boil, then remove from heat. Stir in strawberry gelatin until completely dissolved. Let cool slightly.

Slowly add the cooled gelatin to the cream cheese mixture, beating continuously. Gently fold in the sliced strawberries.

Pour the strawberry filling into the prepared crust. Smooth the top with a spatula.

Refrigerate the pie for at least 4 hours until completely set. For best results, chill overnight.

Slice the pie and serve chilled. Garnish with extra fresh strawberries or a dollop of whipped cream if desired.

Cover the pie with plastic wrap and store in the refrigerator for up to 3 days. Do not freeze, as the texture will change.