Line a 10x15-inch baking sheet with foil and grease with coconut oil (if you don't like the coconut flavor it leaves behind, use butter instead). Sprinkle with 2/3 cup sprinkles. Set aside.
In the bowl of your stand mixer, combine 1/2 cup water and the gelatin packets. Stir well to combine and set aside.
In a small saucepan over medium heat, combine remaining water, sugar, corn syrup, crushed strawberries and salt. Stir well then cover with a lid and leave alone for 4 minutes (watch it carefully so it doesn't boil over). Remove the lid and place a candy thermometer or digital thermometer in the mixture making sure it doesn't touch the bottom or sides of the pan. Boil the mixture, without stirring, until it reaches 240 degrees F.
Once temperature has been reached, remove from heat and carefully drizzle into the stand mixer while it is on low (using whisk attachment). Once combined, increase speed to medium for 2 minutes. Finally, increase speed to high for 10 to 15 minutes, until mixture is thick, pale and mostly cooled.
Grease your hands with coconut oil (or butter) and carefully dollop the marshmallow mixture over the sprinkled baking sheet. With your hands, evenly spread the marshmallow until it fills the pan. Top with the remaining sprinkles and set aside for an hour to set up and cool completely.
When you are ready to cut the shapes, grease the inside and outside of the cookie cutters with coconut oil. Cut shapes and place in an airtight container, placing parchment or wax paper between each layer. Homemade strawberry peeps will last for a few weeks.
