Dissolve the strawberry gelatin in boiling water in a medium bowl.
Add ice cubes and stir until the mixture begins to thicken, about 2 minutes.
Remove any unmelted ice cubes.
Fold in the whipped topping until fully combined.
Add sliced strawberries and gently stir to combine.
Pour mixture into the graham cracker crust and spread evenly.
Refrigerate for at least 4 hours or until set.
Top with extra whipped topping and more strawberries before serving, if desired.