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I have a jarlsberg that I moved to room temp last week. It has cracked it's wax. Should I relax? Do I take the wax off and start again?

I'd take that as a good sign - it's expanding! It's producing gas! It's keeping the gas inside! It's forming eyes!
I would wait it out then rewax when returning to cooler temperatures. Mine tend to get some fat weeping in the warm rooms anyway, another issue for the wax. Keep a container over your cheese to keep humidity up. Should be fine.

If the waxed is well adhered to the cheese , just re-wax over it and it will seal up the cracks , if it is coming away from the cheese , then un-wax , dry the cheese , and re-wax , it could have been too moist when waxed.

I usually just re-dip mine in the wax , you can do it as many times as necessary.