In a medium bowl, combine graham cracker crumbs and cocoa powder until well mixed.

Pour in melted butter and mix until the crumbs hold together when pressed. Press this mixture into the bottom of a tart pan evenly.

In another bowl, whip the heavy cream until soft peaks form, then fold in melted chocolate until fully blended.

Spread the chocolate filling over the crust and chill in the refrigerator for at least one hour before serving.

Top with freshly sliced strawberries prior to serving for an inviting presentation.