Using a food processor, pulse graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until a crumbly crust forms.

Press the graham cracker crust into a 9-inch pie dish and place it in the refrigerator.

In a large bowl, add the strawberry jello and boiling water. Stir until the gelatin powder is completely dissolved.

Add cold water and ice cubes, and stir until the gelatin is slightly thickened.

Let the gelatin mixture sit for a few minutes to thicken slightly before adding the cool whip.

Add the cool whip to the gelatin mixture and whisk until light and fluffy. Stir in the sliced fresh strawberries.

Refrigerate for 30 minutes or until the mixture has thickened.

Add the strawberry pie filling to the pie crust and refrigerate for up to 6 hours or until firm.

Top with cool whip and sliced strawberries before serving.