Combine cookie crumbs and butter; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp. to each. Press onto bottoms and up sides of cups. Refrigerate while preparing filling.
Reserve 12 of the smallest strawberries for garnish. Slice remaining strawberries.
Mix sugar, cornstarch and lemon juice in small bowl; stir in 1/4 cup water. Set aside.
Combine 1 cup strawberry slices and remaining water in small saucepan; bring to boil on medium-high heat. Simmer on medium-low heat 3 min., stirring occasionally. Stir in sugar mixture. Return to boil; cook and stir 1 min. or until sauce is clear and thickened. Cool slightly. Meanwhile, pat remaining strawberry slices dry. Spoon evenly into pie crusts; top with strawberry glaze. Refrigerate 1 hour.
Top tarts with COOL WHIP and reserved whole strawberries just before serving.
