Agree with all of the above. I took the simple path initially: No starter, no temp control, just follow the directions on the kit. Beer was OK, but not great. Kind of hot, fusel-y tasting, with extract-twang. But, there was so much to learn, and the confidence that comes with experience wasn't there yet. You'll get there, eventually.
A starter isn't hard to do, and it makes a big difference. It also does not have significant temperature or space requirements. Cost is whatever you make it to be. Buying the stir starter plates and flasks and magnetic stir bars will cost a bit, or you can make your own if you're resourceful. I don't find the mr malty site that easy to use, personally. I tend to just pitch into a 1.040 SG 1-liter starter, then chill/decant and pitch into a 1.040 SG 2-liter starter (2-step starter) then chill/decant before pitching into a total of 10 gallons of wort. It seems to work fine. The key is to have your yeast ready before you even begin your brew day. If not, you're better off with dry packets of yeast if you're the spontaneous, impulsive brewer.
Temp control is key--if you live somewhere where temps swing around or go too high (over 64 F), then you'll want to ferment in a fridge with a Ranco temp controller. Initially, I didn't think it mattered, but it really does.