In your stand mixer bowl or a food processor, combine graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until dry ingredients are moistened. Transfer to a 9 inch springform pan and press the crust into the bottom of the pan to form an even bottom crust layer. Place pan and crust in the refrigerator while making the strawberry filling.
In a large mixing bowl, combine the strawberry jello and boiling water and stir until the granules are completely dissolved. Add the cold water and the ice cubes and stir until the jello thickens. Once the jello has started to thicken, whisk the Cool Whip in until creamy and fluffy. Stir in the chopped fresh strawberries.
Transfer the strawberry filling to the springform pan, pouring it over the graham cracker crust. Refrigerate for 6 hours or until the strawberry filling layer has thickened and is firm.
Add the Cool Whip topping (or make your own Chantilly Cream or Stabilized Whipped Cream in the notes above). Arrange sliced strawberries on the top and return to the refrigerator for at least one hour before removing springform ring.
*For easier removal from the springform pan (especially if you lined the ring with strawberry slices as pictured, use cling wrap to line the inside of the pan and butter the bottom portion of the cling wrap where it will touch the graham cracker crust.