Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish to form a crust. Bake in the preheated oven for 10 minutes, then allow to cool completely.

While the crust cools, let the strawberry ice cream sit at room temperature for about 10 minutes to soften slightly, making it easier to spread.

Cut half of the strawberries into small slices. Carefully mix the whipped cream and the sliced strawberries mit the softened ice-cream.

Once the crust is cooled, spread the mixture ice cream evenly over the crust.

Arrange the sliced fresh strawberries on top of the ice cream layer.

Spread the whipped cream evenly over the strawberries, smoothing it with a spatula.

Place the pie in the freezer for at least 2 hours or until firm.

Before serving, garnish with additional fresh strawberries if desired. Slice and serve directly from the freezer.