What happened

So I brewed a cream ale last Saturday. Come Monday it was a nice cream color. Now it's more of an amber color. I didn't transfer to a secondary as I don't have one. Y is it doing this and should I go pick up a secondary and transfer after a week from now on to hold the color

 

Your yeast is probably just settling out. Cream Ales are not technically supposed to look "creamy."

http://www.bjcp.org/2008styles/style06.php

There's a long standing debate whether to secondary or not, and you can find a ton of information here about that. Personally, I don't think it's necessary.

 

A cream ale should be very light in appearance and clear. The style name is somewhat misleading. Here's my cream ale.

 

An extract cream ale will not look as light colored as an all grain cream ale. You can keep the color as light as possible by adding most of the extract, especially LME, at the end of the boil, Late Extract Addition.
Color of a wort is not determined by the length of time in the primary. The color is established by the ingredients and the length of time boiled, Maillard Reaction.

 

Ya mine was an extract brew. Will add the LME later in the boil next time.

 

The creamy look was yeast in suspension during active fermentation. Once the yeast floculates and settles out, the beer becomes more clear. The color in the fermenter will always look considerably darker does in a glass.

 

here's an interesting read on color of extracts:
http://brulosophy.com/2014/07/21/extract-vs-all-grain-exbeeriment-results/

 

If you really want to know what your cream ale looks like in a smaller quantity, take a hydrometer sample. This will tell you how good your fermentation was as well as letting you look through a smaller amount of beer to better judge the color.

 

This. Nothing to worry about.