What kind of yeast was it and what's the optimal temperature range for that yeast? Recipe instructions tend to be boilerplate. Having said that, MOST belgian yeasts will work just fine in the range you stated. You'll get more "character" banana/clove/pepper flavors, from the yeast at higher temps but some belgian yeasts are fermentation monsters that will blow off tons of krauesen at higher temps. I usually fermented my belgians in the same range as my other ales, 60-64ish, so my personal opinion is leave where it is if the temp can remain consistent there. Even at that temp if it's WY3787 I'd put a blow off hose on that beast rather than an airlock or you may have a mess to clean up.
Secondary is a personal choice. I would not move it to second vessel, some other brewers would. Aeration is NOT the purpose of transferring and will ruin your beer which is one reason many brewers fear the transfer to secondary. Secondary vessels are meant to get the beer off the yeast cake and let it clear up prior to packaging. Please don't swirl your fermenter after fermentation begins to slow down.
