I know how you feel. I still find myself staring at the airlock - even though I know it is virtually meaningless. Let it sit. If you are really curious, take a hydrometer reading (for my current batch, I lasted 5 days before my curiosity got to me). My airlock stopped after 2 days . . . 3 days later, I checked the SG and fermentation was almost complete (tasted good too).
At this stage, the only thing you can do is keep the yeast in their happy temperature range, and leave the beer be.
"Beneath this mask there is more than flesh. Beneath this mask there is an idea, Mr. Creedy, and ideas are bulletproof." ~V