For syrup: In a small saucepan, combine the 1/2 cup sugar, the water, honey and ginger. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Cool in the refrigerator for at least 1 hour.
Cut watermelon crosswise into 3/4-inch slices. Using 2- to 3-inch star-shape cookie cutters, cut watermelon into star shapes, discarding rind. (Reserve remaining watermelon for another use).
Place blueberries, strawberries and watermelon in a large bowl. (Reserve 16 stars for garnish). Pour syrup over fruit. Cover and chill for 2 to 24 hours.
For whipped cream: In a small chilled mixing bowl, combine whipping cream, sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat.
To serve, divide fruit with syrup and whipped cream among sixteen 9-ounce glasses or dessert dishes, alternating layers of fruit and whipped cream. Top with reserved stars. Serve immediately or chill, covered up to 1 hour before serving.