I've had it at 62-64 degrees for the past 3 days... is that too cold?
IME, those are nearly perfect fermentation temperatures! What yeast strain are you using?
Also, it's not unusual that active fermentation is over and done with in a few days, particularly if you are pitching enough yeast- but you should leave that batch in primary for at least two weeks. As you've no doubt read on the forum, an extended stay in primary allows the yeast to 'clean up' after themselves, consuming the funky compounds that are byproducts of fermentation.