Fermentation will generate some heat relative to the activity of the yeast; however if you can provide a constant and suitable ambient temperature then there are other aspects of brewing that should probably be given priority above fine-grain temperature control.
Since you've got a stable room temp (a little on the low side, but it's"good" temp is really yeast/style dependant) then you should be fine. Go through your brew day and focus on making the beer correctly, then slap a fermometer on the fermenter and just observe what happens. If your first couple batches are anything like mine then you'll make, and learn from, many small mistakes initially--so focusing on perfecting one aspect probably won't payoff until you're comfortable with the whole process.