Generously spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Add graham cracker crumbs; tilt dish to coat bottom evenly.
In large bowl with electric mixer, beat yogurt and pudding mix at low speed for 2 minutes or until mixture thickens. Carefully spoon small mounds into crumb-coated dish; gently spread into even layer. Cover with plastic wrap; refrigerate while preparing strawberry topping.
In small saucepan, sprinkle gelatin over water. Let stand 1 minute to soften. Heat over low heat until dissolved, stirring frequently. Add sugar; cook and stir until dissolved. Pour mixture into blender container.
Break up frozen strawberries and syrup into chunks. Add to gelatin mixture all at once; blend until smooth. Scrape down sides of blender container as necessary during blending. (Mixture will set up quickly.)
In large bowl, combine strawberry mixture and whipped topping; stir gently until well blended. Spoon small mounds onto pudding mixture; gently spread into even layer.
Serve immediately, or cover and refrigerate until serving time. Just before serving, top with fresh strawberries. To serve, cut into squares. Store in refrigerator.