Maybe I’m wrong here, but it looks like that carboy would fit in the cooler that’s holding your blowoff bucket. Can you use that as a swamp cooler? Also, keep your beer in the dark, draping a towel over it will do.
It’s very understated, but temperature control during active fermentation, probably has the biggest impact on beer quality that a new brewer can get. Everything else people do is icing on the cake after that.
Whatever the room temp is, you can expect active yeast to be 5-10 degrees higher. With luck the beer will be drinkable, but I’d expect a bit of jet fuel flavor. Most fermentation is like good BBQ; low and slow wins the prize.
If you really can’t do anything about temps, then look to beer styles and yeast strains that work well with what you have. Belgian strains like it hot, if you’re into clovey, spicey beers. (I do, yum) Also, kveik yeast stays clean at higher temps — never used it personally, but others on the forum swear by it.