In a small bowl combine melted butter and crushed graham crackers. Stir until the crumbs start to adhere together. If needed, add water by the Tablespoon until the crumbs stick together. Use the Tablespoon of butter to grease 2 9 in deep dish pie pans or 1 9x13 inch pan. Use your fingers to press graham cracker mixture into the pan.

In the bowl of an electric mixer, beat sugar, egg whites, and strawberries (and bananas if you're going that route) for 15 minutes or until puffed and fluffy. Stir in cool whip and vanilla.

Divide strawberry mixture evenly between the 2 pans. Wrap tightly in saran wrap, then foil and freeze for 24 hours. Keeps in the freezer for 3 months. To serve, place frozen pan in an inch of extra hot water for about 5 minutes then slice. Top with fresh berries, whipped topping, and chocolate syrup, if desired.