Place graham crackers in a zip top bag and crush using a rolling pin or can until fine crumbs remain. Alternatively, place graham crackers in a food processor and crush that way.

Place graham crackers in a bowl (or leave in the bowl of the food processor) and add brown sugar and melted butter until combined.

Press graham cracker crumbs into a pie plate, using the bottom of a cup to press the crust tightly into the bottom and sides of the pan.

Place the crust into the refrigerator while making the filling.

Puree the strawberries using a blender or food processor. Push the puree through a fine mesh sieve sitting over a bowl to remove the strawberry seeds.

Place strained puree into a small saucepan over medium heat. Add the sugar and mix well.

While puree is simmering, add ¼ cup of water to a small bowl. Sprinkle the gelatin over the water evenly. Set aside.

Once the puree has reduced by a third, add the gelatin, stirring well.

Bring the puree back to a gentle boil for about 2 minutes.

Remove the saucepan from the heat and stir in the balsamic vinegar. Pour the puree into a small bowl and allow to cool for about 20-25 minutes.

Using a stand mixer or bowl and hand mixer, whip the heavy cream to stiff peaks.

Fold the cooled strawberry puree gently into the whipped cream until completely incorporated.

Remove the pie crust from the refrigerator and fill with the strawberry mousse, using a spatula to smooth out the top.