3/4 cup plus 2 tablespoons sugar
1/2 cup unsweetened cranberry juice
2 quarts fresh strawberries, hulled and thinly sliced, a couple of small strawberries reserved for garnish
1/4 cup cornstarch
1/4 teaspoon salt
prebaked graham cracker crust (store-bought - that's the "easy" part)
1/2 cup heavy whipping cream
In a medium saucepan over medium-high heat, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Gently mash strawberries and bring to a boil. Reduce to a simmer and cook, stirring frequently, until very thick, 1 to 2 minutes.
Remove from heat and cool slightly. Stir in remaining sliced strawberries and pour into crust. Cover with plastic and refrigerate until set, 6 to 8 hours or up to 1 day.
Beat cream until soft peaks form. Add remaining sugar and beat until soft peaks return, and additional 30 seconds. Spread whipping cream over pie, leaving a 1 and 1/2-inch border. Garnish with strawberries.