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In a large mixing bowl, pour ½ cup boiling water over the strawberry gelatin powder. Stir until completely dissolved.
Add 1 cup ice cubes and stir until the gelatin cools and begins to slightly thicken.
Add half of the thawed whipped topping and 1 cup Greek yogurt to the gelatin mixture. Whisk gently until smooth and creamy.
Pour the strawberry mixture into the prepared graham cracker crust and smooth the top evenly.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, pipe decorative swirls of remaining whipped topping using a pastry bag fitted with a 1M tip.
Garnish with fresh sliced strawberries if desired. Keep refrigerated until ready to serve.