Whisk water, sugar, cornstarch, and jello together. Bring to a boil and reduce heat. Simmer 2 minutes. Remove from heat and allow glaze to cool for 10 minutes.
Fill each graham crust with strawberries. Carefully, pour the jello mixture in each pie crust. Allow the mixture to settle and pour slowly so the crust does not overflow.
Place pies in the fridge until set (about 2 hours).
Top with whipped cream and serve.