It's meant that the temp inside the fermenter should be kept within the yeast's range.
+1 on this
Also I suspect either your stick on thermometer is wrong or perhaps some sort of user error. A pic might help see what is going on.
It is not unusual for the fermentor to be at a higher temperature than the air around the fermentor during active fermentation. Active fermentation actually creates heat. The faster the yeast activity the more heat created. Many yeasts will ferment faster and faster as temperature increases so the problem is compounded. The ideal fermentation temp for the yeast to make beer of a favorable flavor profile is likely well under the temperature that the yeast will grow and eat fastest, so once temp starts to rise it is pretty easy to see the temperature spike to well above the ideal temperature.
Your set up requires the heat from the fermentor to be transferred to the air in your wine fridge, and when the thermostat on the wine fridge notices the air temp is over its setpoint then the fridge comes on until air is back to set point.
The rate of transfer of that heat from the beer in the fermentor to the surrounding air depends on a lot of factors including for example the fermentor material and thickness, the difference between the air temp and the fermentor surface temp, whether the air in the fridge is still or being mixed, and the volume of the fermentor. The rate of transfer is important, if the transfer is too slow then the heat may build up in the fermentor and you get the spikes.
All that said I do kind of doubt that you have a 14F temperature difference between your presumably small (6 gallon or smaller?) fermentor and the air in a wine fridge. You could see that if you put the beer in the fridge warm and were reading current temperature and it is still on way down. Or your sticker could be defective or you could be reading it wrong.
I suggest you get an inkbird controller (or similar) to control the wine fridge. Tape the probe of the controller to the side of the fermentor and place a piece of insulating foam over the probe. Plug the wine fridge into the Inkbird. Set the Inkbird to turn the fridge on when the fermentor is above 66F and set the wine fridge to cool the air in the fridge to 60F. Check to see if your wine fridge has a fan to circulate the air. If not add a small computer fan running off a USB power supply. SHould be able to watch the temperature of the fermentor on the Inkbird and if you are still spiking above 68F set the wine fridge to go a little cooler when it gets turned on. If you see temps on the inkbird dropping below 65 on a cooling cycle then set the wine fridge to go a little warmer on its cooling cycle (maybe 63 is fine).
Sorry for the wall of text hope this is helpful. You should know there are quite a few brewers who make great beer without getting obsessive about temperature control but since you are already down the rabbit hole you might as well join us obsessives...